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

with Roasted Vegetables & Truffle Mashed Potatoes

55 MIN
+$13.00/serving 4 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 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.
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  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
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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
time-saving
tips & techniques
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.

Cook & mash the potatoes
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.

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.

Cook the steaks
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.

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!

Tips from Home Chefs

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!

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