Ribeye Steaks & Dijon Pan Sauce with Roasted Vegetables & Truffle Mashed Potatoes
Premium

Ribeye Steaks & Dijon Pan Sauce

with Roasted Vegetables & Truffle Mashed Potatoes

55 MIN
+$13.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 steaks.

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.
CLICK FOR RECIPE CARD
See Plans
  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Ribeye Steaks & Dijon Pan Sauce with Roasted Vegetables & Truffle Mashed Potatoes
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 1¼ lbs Potatoes
  • ½ lb Mushrooms
  • 2 oz White Truffle Seasoned Butter
  • 2 oz Salted Butter
  • 2 Tbsps Dijon Mustard
  • 1 bunch Chives
  • 1 Shallot
  • ½ cup Cream
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 5 Tbsps Chicken Demi-Glace
  • ½ lb Brussels Sprouts

Ribeye Steaks & Dijon Pan Sauce

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Preheat the oven 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 the stem ends from the brussels sprouts; halve lengthwise. 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 2 tablespoons of water.

2 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water and cook 17 to 19 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.

Cook & mash the potatoes
Roast & finish the vegetables
3 Roast & finish the vegetables

Meanwhile, line a sheet pan with foil. Transfer the mushroom pieces and halved brussels sprouts to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of marinated shallot; stir to combine. Taste, then season with salt and pepper if desired.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 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 steaks 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 steaks
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

In the pan of reserved fond, 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; 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 steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished vegetables. Top the steaks with the pan sauce. Top the vegetables with the almonds. Garnish with the sliced chives. Enjoy!

Browse Steps
1 of 5