New York Strip Steak
with Truffled Mashed Potatoes and Green Beans Almandine
When you want to treat yourself to something luxuriantly tasty, nothing offers instant gratification better than a good steak. All it needs is a simple pan sauce to be perfectly sublime. Just make sure to pair it with some equally decadent sides: in this recipe, we’ve got almond green beans and truffled mashed potatoes to help you on your way to a satisfied appetite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 ounce
Almonds
(Contains Tree Nuts)
1 unit
Shallot
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Beef Demi-Glace
(Contains Milk)
1 tablespoon
Tricolor Peppercorns
(Contains Tree Nuts)
¼ ounce
Parsley
1 unit
Truffle Zest
10 ounce
New York Strip Steak
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Peel potatoes, then cut into ½-inch cubes. Place 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 and return potatoes to empty pot.
Meanwhile, trim any tough ends from green beans. Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Pick parsley leaves from stems and discard stems. Finely chop leaves. Peel and chop shallot. Toss green beans, almonds, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.
Reduce heat to medium-low and add a drizzle of oil to pan. Add shallots, tossing. Stir in ¼ tsp crushed peppercorns (more or less to taste), demi-glace, and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Stir in 1 TBSP butter and half the sour cream until butter is melted. Season with salt and pepper.
When potatoes are done, add remaining sour cream, and ½ tsp Sabatino Tartufi® Truffle Zest (more or less to taste) to pot. Mash with a fork or potato masher until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy
Thinly slice steak against the grain. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.
