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Strip Steaks & Dijon Pan Sauce

with Sautéed Vegetables & Truffle Mashed Potatoes

45 MIN

+$9.99/serving 2 Servings

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From the Test Kitchen

This decadent dish 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.

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Nutrition

PER SERVING
Calories

1250 Cals (est.)

View Full Nutrition

fresh

ingredients

2 10-Oz No Added Hormones Ny Strip Steaks
12 oz 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 cup Chicken Bone Broth
1 bunch Chives
¼ cup Cream
1 Tbsp Sherry Vinegar
2 Tbsps Sliced Roasted Almonds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the 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. Halve, peel, and thinly slice the shallot(s). Thinly slice the chives. In a bowl, whisk together the demi-glace, mustard, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 20 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.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes 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 5 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 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. Add the sliced shallot(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired.

5 Finish the sauce & serve your dish

In the same pan, heat 1/3 cup of the bone broth (or 2/3 cup for 4 servings) to boiling on high (be careful, as the liquid may splatter). Once boiling, reduce the heat to medium-high. Add the mustard, vinegar, and plain butter. Cook, whisking constantly, 3 to 5 minutes, or until combined and the sauce is thickened. (For a thicker consistency, continue cooking the sauce.) Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked vegetables. Top the steaks with the finished sauce. Top the vegetables with the almonds. Garnish with the sliced chives. Enjoy!