Seared Rib-Eye with Creamy Shallot Pan Sauce and Truffle Potato Gratin

Indulge in a steakhouse-worthy meal right at home with this beautifully marbled grass-fed rib-eye, seared to a deep brown crust and cooked to your liking. The star of the show is the silky shallot pan sauce, enriched with sour cream and butter, that perfectly complements the rich beef. Alongside, you’ll enjoy a decadent truffle potato gratin-creamy, cheesy and topped with golden panko-and tender roasted asparagus. This dish is ideal for special occasions but simple enough for a weeknight treat.

Every component comes together harmoniously: the juicy steak, the earthy truffle gratin, the bright asparagus and the tangy-sweet pan sauce. Fresh chives add a pop of color and freshness. Whether you’re celebrating or just craving something extraordinary, this recipe delivers a memorable dining experience.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Trim and discard woody ends from asparagus. Halve, peel and mince shallot. Finely chop chives.
2. Spread half the truffle butter inside a small baking dish. Drain any excess liquid from potato slices and spread evenly in dish. Melt remaining truffle butter in a small pan over medium heat. Add cream sauce base and ¼ cup water (⅓ cup for 4 servings); bring to a simmer, then remove from heat. Pour mixture over potatoes and cover tightly with foil. Bake gratin on top rack until potatoes are tender and liquid is bubbling, 25-30 minutes. Carefully uncover, grate Parmesan over gratin, then top with panko. Return to top rack, uncovered and bake until golden brown, 5-8 minutes more.
3. While gratin bakes, pat steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to one side of a baking sheet. Wipe out pan.
4. On opposite side of sheet from steak, toss asparagus with a drizzle of oil, salt and pepper. Roast on middle rack until steak is cooked to desired doneness and asparagus is tender, 10-12 minutes. Transfer steak to a cutting board; cover with foil and let rest at least 8 minutes. (Don’t skip resting-it’s essential for a juicy steak!)
5. While steak rests, heat a drizzle of oil in the same pan over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Stir in vinegar; simmer until reduced by half, 30 seconds. Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 2 tablespoons butter (4 tablespoons for 4 servings) until melted and combined. Season with salt and pepper.
6. Slice steak against the grain. Divide steak, asparagus and potato gratin between plates. Drizzle sauce over steak and sprinkle everything with chives.

Recipe Tips

FAQ