Pan-Seared New York Strip with Peppercorn Demi-Glace, Truffle Mash and Almond Green Beans

This pan-seared New York strip dinner brings together the classic comforts of a steakhouse plate: a juicy steak, a glossy peppercorn pan sauce, creamy mashed potatoes and crisp-tender green beans.

The potatoes get a subtle truffle oil finish, while the roasted green beans are tossed with almonds for crunch. It is a complete, satisfying dinner for two made with straightforward stovetop and oven techniques.

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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

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive 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 the produce. Preheat the oven to 425°F. Peel the potatoes and cut them into 1/2-inch cubes.
2. Place the potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, then return the potatoes to the empty pot.
3. While the potatoes cook, trim the green beans. Coarsely crush the peppercorns with a mallet or heavy pan. Finely chop the parsley. Peel, halve and chop the shallot.
4. On a baking sheet, toss the green beans with the olive oil and a pinch each of salt and pepper. Roast until tender, 12 to 15 minutes.
5. Heat the vegetable oil in a large pan over medium-high heat. Pat the steak dry with paper towels and 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 to a plate to rest. Loosely tent with foil if you want to keep it warm.
7. Reduce the heat under the pan to medium-low. Add a drizzle of oil if the pan looks dry, then add the shallot. 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 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.
10. Add the remaining sour cream and 1/2 teaspoon truffle oil to the drained potatoes. Mash with a fork or potato masher until smooth. Season with salt and pepper. Add more truffle oil to taste if desired.
11. Thinly slice the rested steak against the grain. Toss the roasted green beans with the almonds.
12. Divide the mashed potatoes, almond green beans and sliced steak between plates. Spoon the peppercorn demi-glace over the steak and potatoes, then garnish with parsley.

Recipe Tips

FAQ

How long should I cook New York strip steak in a pan?

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

Do I have to use all of the truffle oil?

No. The potatoes use 1/2 teaspoon truffle oil, with more added only to taste.

What goes into the peppercorn demi-glace sauce?

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

How do I make the green beans?

Toss the trimmed green beans with olive oil, salt and pepper, then roast at 425°F for 12 to 15 minutes. After roasting, toss them with almonds.

How many servings does this recipe make?

This version makes 2 servings.