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

This pan-seared rib-eye dinner brings together a juicy steak, silky Yukon Gold mashed potatoes scented with truffle oil and roasted green beans tossed with almonds.

A quick pan sauce made with shallot, crushed peppercorns, beef demi-glace, butter and sour cream ties the plate together for a rich, restaurant-style meal at home.

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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 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the produce. Peel the potatoes and cut them into ½-inch cubes.
2. Place the potatoes 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 the potatoes are easily pierced with a knife, 12 to 15 minutes. Drain, then return the potatoes to the pot.
3. Meanwhile, 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. On a baking sheet, toss the green beans 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 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 preferred doneness, 3 to 6 minutes per side. Transfer to a plate and let rest. Loosely tent with foil if desired to keep warm.
7. Reduce the pan heat to medium-low and add another drizzle of oil. Add the shallot and cook, tossing, until softened, 1 to 2 minutes.
8. Stir in ¼ teaspoon crushed peppercorns, the beef demi-glace and ½ 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 the butter and half of the sour cream until the butter melts and the sauce is smooth. Season with salt and pepper to taste.
10. Add the remaining sour cream and ½ teaspoon truffle oil to the drained potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper to taste.
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 does rib-eye take to cook in a pan?

For this recipe, cook the rib-eye over medium-high heat for 3 to 6 minutes per side, depending on your preferred doneness and the thickness of the steak.

How much truffle oil should I add to mashed potatoes?

Use ½ teaspoon truffle oil for the potatoes, then adjust to taste. A little goes a long way.

What is in the steak sauce?

The sauce is made in the steak pan with shallot, crushed peppercorns, beef demi-glace, water, butter, sour cream, salt and pepper.

Can I make the green beans while the potatoes cook?

Yes. The potatoes boil for 12 to 15 minutes and the green beans roast for 12 to 15 minutes, so they can cook at the same time.

Why slice steak against the grain?

Cutting against the grain shortens the muscle fibers, making each slice easier to chew.