Ribeye Steaks & Dijon Pan Sauce

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. Thinly slice the chives. Peel and thinly slice the shallot. Place in a large bowl; top with half the vinegar and season with salt and pepper. Gently scrunch the shallot with your fingers, separating the rings. Set aside to marinate, stirring occasionally, at least 10 minutes.

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.

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 5 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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.

While the steaks rest, 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. Season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of marinated shallot; stir to combine. Taste, then season with salt and pepper if desired.

In the same pan, heat the broth to boiling on high. Once boiling, reduce the heat to medium-high. Add the butter, remaining vinegar, and mustard. Cook, whisking constantly, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat. 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!