Truffle Rib-Eye Steaks
with Seasoned Potato Wedges and Roasted Green Beans
Rib-eye is a cut of beef prized for its flavor and tenderness. So you know that this is a meal worth putting your fancy pants on for. But just in case you want to break out the cuff links or pearls as well, we’re drizzling the meat with some seriously sophisticated truffle sauce. There are also some cozy comforts included, like toasty potato wedges and tender-crisp green beans. So if you wanna eat like a king or queen in your pajamas, there’s room for that too.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
2 unit
Shallot
24 ounce
Rib-Eye Steak
2 tablespoon
Bold & Savory Steak Spice
2 unit
Beef Stock Concentrate
0.14 ounce
Truffle Zest
12 ounce
Green Beans
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
7 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to upper and lower positions and preheat oven to 425 degrees. (TIP: Preheat oven with a baking sheet inside for extra-crispy potatoes.) Wash and dry all produce. Cut potatoes into 1-inch-thick wedges. Halve, peel, and mince shallots until you have 3 TBSP. Pat steaks dry with a paper towel and let come to room temperature.
In a large bowl, toss potatoes with 1 TBSP oil, 1 TBSP spice blend (we sent more), salt, and pepper. Arrange in a single layer on a lightly oiled baking sheet. Roast on upper rack until browned and crisp, 25-30 minutes, flipping halfway through.
Place stock concentrates, 1 cup water, and truffle zest in a medium microwavesafe bowl. Microwave on high until steaming, 1-2 minutes. Stir to combine. Set aside. Toss green beans on another baking sheet with a large drizzle of oil. Season with plenty of salt and pepper. Roast on lower rack to desired doneness, 10-15 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Season steaks all over with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-7 minutes per side. Remove from pan and set aside to rest. Wipe out any burnt bits in pan.
Reduce heat under pan to medium and add 1 TBSP butter. Once melted, add minced shallots. Cook, tossing, until softened, 1-2 minutes. Pour in stock mixture and bring to a simmer. Let reduce by half, 3-5 minutes. Remove pan from heat and add sour cream and another 1 TBSP butter, whisking until smooth and combined. Taste and add more butter, if desired.
Divide steaks, potatoes, and green beans between plates. Spoon sauce over steaks and serve.
