Ribeye Steaks & Mushroom Cream Sauce with Rosemary & Garlic Butter Potatoes
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Ribeye Steaks & Mushroom Cream Sauce

with Rosemary & Garlic Butter Potatoes

65 MIN
+$14.99/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 creamy mushroom sauce spooned over the steaks, to the hearty potato side, which you’ll make by roasting the rounds in a mix of butter, broth, rosemary, and garlic until they’re melt-in-your-mouth tender. A simple green bean and shallot sauté rounds out the decadent meal.
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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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fresh
ingredients
Ribeye Steaks & Mushroom Cream Sauce with Rosemary & Garlic Butter Potatoes
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 1 Shallot
  • 1¼ lbs Potatoes
  • 4 oz Mushrooms
  • 1 bunch Parsley
  • ¾ lb Green Beans
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Sherry Vinegar
  • 1 cup Chicken Bone Broth
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • ¼ cup Cream
  • 1 Tbsp Dijon Mustard
  • 2 oz Salted Butter
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the potatoes into 1-inch rounds. Cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. In a bowl, combine the mustard, cream (shaking the packet before opening), and half the bone broth.

Roast the potatoes
2 Roast the potatoes

Place the butter in a large baking dish. Place in the oven and bake 2 to 3 minutes, or until melted. Remove from the oven. Add the chopped rosemary, smashed garlic cloves, and potato rounds. Season with salt and pepper; stir to combine. Arrange in an even layer. Roast 25 minutes. Leaving the oven, remove from the oven. Carefully flip the potatoes. Top with the remaining bone broth; season with salt and pepper. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until 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 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 green beans
4 Cook the green beans

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. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the creamy mustard mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat; stir in the chopped parsley until combined. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks topped with the sauce. Serve the roasted potatoes and cooked green beans on the side. Garnish the green beans with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the potatoes into 1-inch rounds. Cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. In a bowl, combine the mustard, cream (shaking the packet before opening), and half the bone broth.

2 Roast the potatoes

Place the butter in a large baking dish. Place in the oven and bake 2 to 3 minutes, or until melted. Remove from the oven. Add the chopped rosemary, smashed garlic cloves, and potato rounds. Season with salt and pepper; stir to combine. Arrange in an even layer. Roast 25 minutes. Leaving the oven, remove from the oven. Carefully flip the potatoes. Top with the remaining bone broth; season with salt and pepper. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until 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 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.

4 Cook the green beans

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. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the green beans
Make the sauce & serve your dish
5 Make the sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the creamy mustard mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat; stir in the chopped parsley until combined. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks topped with the sauce. Serve the roasted potatoes and cooked green beans on the side. Garnish the green beans with the almonds. Enjoy!

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