Print

Rib-Eye Steak Over Truffled Mashed Potatoes with Green Beans Amandine Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This elegant and flavorful recipe features a perfectly seared rib-eye steak served over rich truffled mashed potatoes accompanied by roasted green beans amandine. A savory peppercorn demi-glace sauce ties the dish together, while toasted almonds add a delightful crunch. Ready in just 45 minutes, this meal brings restaurant-quality dining to your home kitchen.

Ingredients

Potatoes and Mash

  • 12 ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 4 tablespoons sour cream, divided
  • ½ teaspoon truffle oil (adjust to taste)
  • Salt, to taste
  • Pepper, to taste

Steak and Sauce

  • 12 ounces rib-eye steak
  • ¼ teaspoon tricolor peppercorns, crushed
  • 1 unit beef demi-glace
  • 1 tablespoon butter
  • 1 unit shallot, peeled, halved, and chopped
  • 1 tablespoon vegetable oil, divided
  • ½ cup water
  • Salt and pepper, to season

Green Beans Amandine

  • 6 ounces green beans, trimmed
  • 1 ounce almonds, toasted
  • ¼ ounce parsley, finely chopped
  • Drizzle of vegetable oil
  • Salt and pepper, to taste

Instructions

  1. Prepare Potatoes: Wash and dry all vegetables. Peel the Yukon Gold potatoes and cut into ½-inch cubes. Place them in a medium pot, cover with water by 1 inch, add a large pinch of salt, and bring to a boil. Cook until potatoes are tender and easily pierced with a knife, about 12-15 minutes. Drain and return potatoes to the pot.
  2. Crush Peppercorns and Prep Veggies: Using a mallet or the bottom of a heavy pan, coarsely crush the tricolor peppercorns in a sealed bag. Finely chop the parsley. Peel, halve, and chop the shallot. On a baking sheet, toss green beans with a drizzle of vegetable oil and salt and pepper. Roast in a preheated 425°F oven for 12-15 minutes until tender.
  3. Cook the Steak: Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the steak dry with paper towels and season generously with salt and pepper. Sear the steak in the hot pan for 3-6 minutes per side, depending on desired doneness. Remove the steak and let it rest loosely covered with foil to keep warm.
  4. Prepare the Sauce: Lower the pan heat to medium-low and add a drizzle of oil. Add chopped shallot and cook, stirring, until softened, about 1-2 minutes. Stir in ¼ teaspoon crushed peppercorns, beef demi-glace, and ½ cup water. Bring to a boil, then reduce heat to a simmer and cook until the sauce reduces and thickens slightly, 2-3 minutes. Remove from heat, stir in 1 tablespoon butter and half of the sour cream until melted and smooth. Season with salt and pepper to taste.
  5. Make Truffled Mashed Potatoes: Add remaining sour cream and ½ teaspoon truffle oil to the drained potatoes. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper. Optional: add a splash of milk if you prefer a creamier texture.
  6. Finish Green Beans and Plate: Toss the roasted green beans with toasted almonds and chopped parsley. Thinly slice the rested steak against the grain. Divide the mashed potatoes and green beans between two plates, top with steak slices, and drizzle the peppercorn demi-glace sauce over the steak and potatoes. Garnish with more parsley for presentation.

Notes

  • Use Yukon Gold potatoes for creamier mashed potatoes that hold flavor well.
  • Adjust truffle oil according to preference; a little goes a long way.
  • Resting the steak is crucial to keep juices locked in for a tender bite.
  • You can toast almonds in a dry pan over medium heat until golden brown and fragrant.
  • Add a splash of milk or cream to mashed potatoes for extra creaminess if desired.

Find it online: https://cozyplatter.com/rib-eye-steak-over-truffled-mashed-potatoes-with-green-beans-amandine-recipe/