Pan-Seared Rib-Eye Steak with Truffle Mashed Potatoes and Almond Green Beans

Treat yourself to a decadent steakhouse experience right in your own kitchen. This recipe features a perfectly seared 20-ounce rib-eye steak, known for its rich marbling and deep flavor, paired with creamy truffle mashed potatoes and crisp almond green beans. A simple peppercorn pan sauce ties it all together for a truly memorable meal.

While the steak takes center stage, the sides are equally impressive. Yukon Gold potatoes are mashed with sour cream and a hint of truffle oil for an earthy, luxurious twist. Green beans are roasted until tender, then tossed with toasted almonds for a delightful crunch. This dish is perfect for a special occasion or when you simply want to elevate your dinner game.

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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

20 ounce Rib-Eye 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

1 tablespoon 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. Preheat oven to 425°F. Peel the potatoes and cut into ½-inch cubes. Place in a medium pot with a generous 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 the pot.
2. While potatoes cook, crush the peppercorns in their bag using a mallet or heavy pan until coarsely ground. Finely chop the parsley. Peel and chop the shallot. Toss green beans with a drizzle of oil, 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 the steaks dry with paper towels and season generously with salt and pepper. Add to the pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest, loosely covered with foil.
4. Reduce heat to medium-low and add a drizzle of oil. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in ¼ teaspoon crushed peppercorns (adjust to taste), the demi-glace and ½ cup water. Bring to a boil, then simmer until reduced, 2-3 minutes. Remove from heat. Stir in 1 tablespoon butter and half the sour cream until smooth. Season with salt and pepper.
5. Add the remaining sour cream and ½ teaspoon truffle oil to the drained potatoes. Mash until smooth. Season with salt and pepper. For extra creaminess, add a splash of milk if desired.
6. Thinly slice the steak against the grain. Toss the roasted green beans with almonds. Divide mashed potatoes, green beans and steak between plates. Drizzle the sauce over the steak and potatoes. Garnish with parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another well-marbled cut like New York strip or filet mignon, but adjust cooking time accordingly.

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or add a little extra butter and a pinch of garlic powder for flavor.

How do I store leftovers?

Store leftover steak, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.