Rib-Eye Steak with Gruyère Mashed Potatoes, Roasted Carrots and Hazelnut-Dijon Butter

This indulgent steak dinner brings together a perfectly seared rib-eye, velvety mashed potatoes enriched with Gruyère cheese and sweet roasted carrots. A touch of Dijon mustard and toasted hazelnuts adds sophistication and crunch.

The secret is a simple compound butter made with Dijon, garlic and parsley, which melts over the hot steak for a burst of flavor. With Montreal-style spices on the steak and a creamy potato base, this meal feels like a special occasion any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 ounce HazelnutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Gruyère CheeseView 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 with rack in upper position. Roughly chop hazelnuts. Peel potatoes and cut into ½-inch cubes. Halve carrots lengthwise. Mince or grate garlic. Finely chop parsley. Pat steak dry with paper towels.
2. Toss carrots with a drizzle of oil, ¾ teaspoon paprika, salt and pepper on a baking sheet. Roast until tender, 20-25 minutes. Meanwhile, place potatoes in a medium pot, cover with salted water by 1 inch and bring to a boil. Cook until tender, about 15 minutes.
3. Heat a large pan over medium-high heat. Add hazelnuts and toast, tossing frequently, until golden and fragrant, 3-5 minutes. Remove from pan and set aside.
4. Heat a drizzle of oil in the same pan over medium-high heat. Season steak all over with salt, pepper and Montreal spice. Cook to desired doneness, 4-7 minutes per side. Remove steak and set aside. In a small bowl, microwave 1 tablespoon butter until softened, about 10 seconds. Add ½ teaspoon garlic, 1 teaspoon parsley, mustard and remaining paprika; mash to combine. Refrigerate until needed.
5. When potatoes are tender, reserve ¼ cup cooking water, then drain. Heat a drizzle of oil in the same pot over medium heat. Add remaining garlic and cook until fragrant, 30 seconds to 1 minute. Reduce heat to low, add potatoes and mash until smooth. Mix in sour cream and half the cheese. Add reserved water a splash at a time if needed for creaminess. Season with salt and pepper.
6. Toss roasted carrots with toasted hazelnuts. Slice steak against the grain. Divide potatoes among plates and sprinkle with remaining cheese. Top with steak and carrots. Dollop steak with chilled Dijon butter and garnish with remaining parsley.

Recipe Tips

FAQ