Ribeye Steak & Dijon Pan Sauce with Sautéed Vegetables & Truffle Mashed Potatoes
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Ribeye Steak & Dijon Pan Sauce

with Sautéed Vegetables & Truffle Mashed Potatoes

50 MIN
+$14.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It embodies all of the rich flavors and elegance of a steakhouse dinner, from the classic, comforting sides to the savory dijon-butter pan sauce spooned over the juicy steak.

INGREDIENT IN FOCUS
Our white truffle seasoned butter is perfect for lending the rich, earthy flavor for which truffles are prized, but without overpowering too much. Here, we’re stirring it into creamy mashed potatoes for a savory boost and incredible depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    1190 Cals (est.)
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fresh
ingredients
Ribeye Steak & Dijon Pan Sauce with Sautéed Vegetables & Truffle Mashed Potatoes
Title
  • 1 20-Oz Pasture-Raised Ribeye Steak
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 4 oz Mushrooms
  • 1 oz White Truffle Flavored Butter
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • 1 Shallot
  • 1 bunch Chives
  • ¼ cup Cream
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 2½ Tbsps Chicken Demi-Glace
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the 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 off and discard any stem ends from the green beans. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the shallot. Thinly slice the chives. In a bowl, whisk together the demi-glace, mustard, half the vinegar, and 2 tablespoons of water.

Cook & mash the potatoes
2 Cook & mash the potatoes

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 (shaking the packet before opening); 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.

Cook the steak
3 Cook the steak

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 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 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.

Cook the vegetables
4 Cook the vegetables

While the steak rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

In the same pan, heat the sauce on medium-high until hot (be careful, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat; whisk 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; thinly slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked vegetables. Top the steak with the finished sauce. Top the vegetables with the almonds. Garnish with the sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the 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 off and discard any stem ends from the green beans. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the shallot. Thinly slice the chives. In a bowl, whisk together the demi-glace, mustard, half the vinegar, and 2 tablespoons of water.

2 Cook & mash the potatoes

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 (shaking the packet before opening); 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.

Cook & mash the potatoes
Cook the steak
3 Cook the steak

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 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 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.

4 Cook the vegetables

While the steak rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

In the same pan, heat the sauce on medium-high until hot (be careful, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat; whisk 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; thinly slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked vegetables. Top the steak with the finished sauce. Top the vegetables with the almonds. Garnish with the sliced chives. Enjoy!

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