Rib-Eye Steak Over Gruyère Mashed Potatoes
with Roasted Carrots, Hazelnuts, and Dijon Butter
Make like a French chef with this very French-ified steak. Its centerpiece is a beautiful rib-eye, seasoned with our Montreal-style spices (OK, that may be more French Canadian than French, but it still has lots of sophisticated flavor). On the side, you’ve got Gruyère mashed potatoes, which feature the alpine cheese, plus a compound butter flavored with Dijon mustard. But more importantly, is it delicious? Mais oui!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Hazelnuts
(Contains Tree Nuts)
12 ounce
Yukon Gold Potatoes
8 ounce
Carrot
2 clove
Garlic
¼ ounce
Parsley
12 ounce
Rib-Eye Steak
1 teaspoon
Paprika
1 tablespoon
Bold & Savory Steak Spice
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(Contains Milk)
½ cup
Gruyère Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Roughly chop hazelnuts. Peel potatoes, then cut into ½ inch cubes. Halve carrots lengthwise through stem ends. Mince or grate garlic. Pick parsley leaves from stems and finely chop. Pat steak dry with paper towel.
Toss carrots with a drizzle of oil, ¾ tsp paprika (we’ll use the rest later), and plenty of salt and pepper on a baking sheet. Roast in oven until tender, 20-25 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes.
Heat a large pan over medium-high heat. Add hazelnuts and toast, tossing frequently, until golden brown and fragrant, 3-5 minutes. (TIP: Remove pan from heat for a few moments if nuts seem like they may burn.) Remove from pan and set aside.
Heat a drizzle of oil in same pan over medium-high heat. Season steak all over with salt, pepper, and steak spice. Cook in pan to desired doneness, 4-7 minutes per side. Remove from pan and set aside. Meanwhile, microwave 1 TBSP butter in a small bowl until just softened, about 10 seconds. Add ½ tsp garlic, 1 tsp parsley, mustard, and remaining paprika to bowl; mash to combine. Let chill in fridge.
Once potatoes are tender, reserve ¼ cup cooking water, then drain. Heat a drizzle of oil in same pot over medium heat. Add remaining garlic and cook until fragrant, 30 seconds to 1 minute. Reduce heat to lowest setting, then add potatoes. Mash until smooth. Mix in sour cream and half the cheese. Add a few splashes of reserved water, if needed, to give potatoes a creamy consistency. Season generously with salt and pepper.
Toss carrots with hazelnuts on sheet. Slice steak against the grain. Divide potatoes between plates and sprinkle with remaining cheese. Add steak and carrots to plates. Dollop steak with chilled butter and garnish with remaining parsley.
