New York Strip Steak with Truffled Mashed Potatoes and Green Beans Amandine

Treat yourself to a truly decadent dinner that delivers instant gratification. A perfectly seared New York strip steak, paired with creamy truffled mashed potatoes and crunchy almond green beans, is a meal that feels both luxurious and comforting. The rich pan sauce, made with shallots and peppercorns, ties everything together beautifully.

This recipe is designed for home cooks who want to impress without spending hours in the kitchen. With straightforward steps and a handful of quality ingredients, you can create a restaurant-worthy steak dinner that will satisfy your cravings for something special.

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Ingredients

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 425°F. Peel potatoes and cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, 12-15 minutes. Drain and return to pot.
2. Trim any stems from green beans. Crush peppercorns in their bag using a mallet or heavy pan until coarsely ground. Finely chop parsley. Peel, halve and chop shallot. Toss green beans with a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until tender, 12-15 minutes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. Loosely cover with foil to keep warm.
4. Reduce heat to medium-low and add a drizzle of oil to the pan. Add shallot and cook until softened, 1-2 minutes. Stir in ¼ tsp crushed peppercorns (adjust to taste), demi-glace and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Add 1 TBSP butter and half the sour cream, stirring until butter melts. Season with salt and pepper.
5. When potatoes are done, add remaining sour cream and ½ tsp truffle oil (adjust to taste). Mash with a potato masher or fork until smooth. Season with salt and pepper. Add a splash of milk for extra creaminess if desired.
6. Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or sirloin, but adjust cooking time accordingly.

What can I use instead of truffle oil?

You can omit it or use a high-quality olive oil for a different flavor.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.