Pan-Seared New York Strip Steak with Truffle Mashed Potatoes and Almond Green Beans

This New York strip steak dinner brings together a seared, juicy steak, a glossy shallot-peppercorn pan sauce and creamy Yukon Gold mashed potatoes scented with truffle oil.

Roasted green beans tossed with almonds add crunch and freshness, making the plate feel elegant without requiring complicated techniques.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 425°F.
2. Peel the Yukon Gold potatoes and cut them into 1/2-inch cubes. Add them to a medium pot with a generous pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until the potatoes are easily pierced with a knife, 12 to 15 minutes. Drain, then return the potatoes to the pot.
3. Coarsely crush the tricolor peppercorns with a mallet or the bottom of a heavy pan. Finely chop the parsley. Peel, halve and chop the shallot.
4. Place the green beans on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until tender, 12 to 15 minutes.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the New York strip steak dry with paper towels, then season all over with salt and pepper.
6. Add the steak to the hot pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer the steak to a cutting board or plate and let it rest.
7. Reduce the heat under the same pan to medium-low and add another drizzle of vegetable oil. Add the chopped shallot and cook, tossing, until softened, 1 to 2 minutes.
8. Stir in 1/4 teaspoon crushed peppercorns, using more or less to taste, along with the beef demi-glace and 1/2 cup water. Bring to a boil, then reduce the heat and simmer until slightly reduced, 2 to 3 minutes.
9. Remove the pan from the heat. Stir in 1 tablespoon butter and half of the sour cream until the butter melts and the sauce is smooth. Season with salt and pepper.
10. Add the remaining sour cream and 1/2 teaspoon truffle oil to the drained potatoes. Mash with a potato masher or fork until smooth. Season to taste with salt and pepper.
11. Thinly slice the rested steak against the grain. Toss the roasted green beans with the almonds.
12. Divide the truffle mashed potatoes, almond green beans and sliced steak between plates. Spoon the peppercorn sauce over the steak and potatoes, then garnish with chopped parsley.

Recipe Tips

FAQ

How long should I cook the New York strip steak?

Cook it in a hot pan for 3 to 6 minutes per side, depending on your preferred doneness and the thickness of the steak.

Can I use more truffle oil in the mashed potatoes?

Yes. The recipe uses 1/2 teaspoon, but you can add a little more or less to taste since truffle oil has a strong flavor.

Why slice the steak against the grain?

Slicing against the grain shortens the muscle fibers, which makes each bite feel more tender.