20 oz Rib-Eye Steaks Over Truffled Mashed Potatoes with Green Beans Amandine
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 24 ounce Yukon Gold Potatoes
- 1/2 teaspoon Tricolor Peppercorns
- 1/4 ounce Parsley
- 2 Shallot
- 12 ounce Green Beans
- 40 ounce Rib-Eye Steak
- 2 Beef Demi-Glace
- 8 tablespoon Sour Cream
- 1 teaspoon Truffle Oil
- 2 ounce Sliced Almonds
- 2 tablespoon Vegetable Oil
- 2 tablespoon Butter
- Salt
- Pepper
Directions
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Wash and dry all produce. Preheat oven to 425 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
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Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Finely chop parsley. Peel, halve, and chop shallot. Toss green beans, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.
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Heat a drizzle of oil in a large pan over medium-high heat. Pat steaks dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steaks with aluminum foil to keep them warm.
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Reduce heat under pan to medium-low and add a drizzle of oil. Add shallot and cook, tossing, until softened, 1-2 minutes. Stir in ¼ tsp crushed peppercorns (use more or less to taste), demi-glace, and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Add 1 TBSP butter and half the sour cream. Stir until butter is melted. Season with salt and pepper.
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Add remaining sour cream and ½ tsp truffle oil to pot with drained potatoes (we sent extra oil—use more or less to taste). Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.
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Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.