Pan-Seared Rib-Eye with Peppercorn Sauce, Truffle Mash and Almond Green Beans

This pan-seared rib-eye dinner brings together a juicy steak, a savory peppercorn demi-glace sauce and buttery-feeling truffle mashed potatoes made creamy with sour cream.

Roasted green beans tossed with almonds add crunch and freshness, making the plate feel complete without a complicated cooking process.

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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

10 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

3 teaspoon 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 1/2-inch cubes.
2. Place the potatoes in a medium pot with a large 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. While the potatoes cook, crush the tricolor peppercorns with a mallet or the bottom of a heavy pan until coarsely ground. Finely chop the parsley. Peel, halve and chop the shallot.
4. Toss the green beans on a baking sheet 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 rib-eye 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 plate to rest. Loosely cover with aluminum foil if you want to keep it warm.
7. Reduce the heat under the pan to medium-low and add another drizzle of vegetable oil. Add the shallot and cook, tossing, until softened, 1 to 2 minutes.
8. Stir in 1/4 teaspoon crushed peppercorns, 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 sauce 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 1/2 teaspoon truffle oil to the drained potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper, adjusting the truffle oil to taste if desired.
11. Slice the rested steak thinly against the grain. Toss the roasted green beans with the sliced 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 parsley.

Recipe Tips

FAQ

What temperature should the oven be for the green beans?

Roast the green beans at 425°F until tender, about 12 to 15 minutes.

How long should I cook the rib-eye?

Sear the steak over medium-high heat for 3 to 6 minutes per side, depending on your preferred doneness.

Can I adjust the peppercorn sauce?

Yes. The recipe uses 1/4 teaspoon crushed peppercorns in the sauce, but you can use more or less to taste.

How do I make the mashed potatoes creamier?

Mash the potatoes with sour cream and truffle oil until smooth. If you want them extra creamy, add a splash of milk.

What allergens are in this recipe?

This recipe contains milk ingredients and tree nuts from the almonds.