Ribeye Steak & Dijon Pan Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut the mushrooms into bite-sized pieces. Thinly slice the chives. Peel the shallot; thinly slice into rounds, separating the layers. Place in a large bowl; top with half the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the demi-glace, mustard, remaining vinegar, and 1 tablespoon of water.

Meanwhile, add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the truffle butter and cream; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steak rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and wilted. Transfer to the bowl of marinated shallot; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat the sauce on medium-high until hot. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat; stir in the plain butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and finished vegetables. Top the steak with the pan sauce. Top the vegetables with the almonds. Garnish with the sliced chives. Enjoy!