Rib-Eye Steak with Sherry Shallot Cream Sauce

plus Garlic-Shallot Confit, Lemon Ricotta, Baby Broccoli & Parmesan Potatoes

Allergens: Milk

Total: PT1H • Prep: 10 min

Servings:
Ingredients

  • Potatoes

    12 ounce

  • Heirloom Grape Tomatoes

    4 ounce

  • Baby Broccoli

    1 unit

  • Cream Sauce Base

    4 ounce

  • Lemon

    1 unit

  • Grass-Fed Rib-Eye Steak

    16 ounce

  • Ricotta Cheese

    4 ounce

  • Garlic

    8 clove

  • Parmesan Cheese

    3 tablespoon

  • Beef Stock Concentrate

    2 units

  • Parsley

    ¼ ounce

  • Garlic Powder

    2 teaspoon

  • Shallot

    2 units

  • Sherry Vinegar

    2½ teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Cooking Oil

    6 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

  • Peel garlic. Quarter and peel half the shallots.

  • Place garlic and quartered shallot in a small pot with enough olive oil to cover (we used 1 cup; you may need less or more depending on the size of your pot); heat over medium-low heat until small bubbles start to form. 

  • Reduce heat to low and simmer until garlic is soft and mashable with a fork and shallot is soft and medium golden brown, 30-35 minutes.

2

  • Meanwhile, slice potatoes into ¼-inch-thick rounds (no need to peel). Trim thick ends from baby broccoli. Zest and quarter lemon. Halve, peel, and finely dice remaining shallot. Roughly chop parsley.

3
  • Toss potatoes on a baking sheet with a large drizzle of oil, Parmesan, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
  • While potatoes roast, pat steak* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to one side of a second baking sheet. (Reserve pan for Step 6.)
4
  • On opposite side of sheet with steak, toss broccoli and tomatoes with a large drizzle of oil, remaining garlic powder, salt, and pepper. Roast on middle rack until steak is cooked to desired doneness, 10-12 minutes. 
  • Once steak is done, carefully remove from sheet and transfer to a cutting board; cover with foil and let rest for at least 8 minutes. (TIP: Don’t skip this step—it’s essential for juicy steak!) Continue roasting veggies until broccoli is tender and tomatoes are soft and beginning to collapse, 8-10 minutes more.
5

  • Meanwhile, in a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice (big squeeze for 4 servings), and salt. Set aside until ready to serve.

6

  • Heat a drizzle of oil in pan used for steak over medium heat. Add diced shallot; cook, stirring, until softened, 1-2 minutes.

  • Add half the vinegar (all for 4 servings). Simmer until reduced by about half, 30 seconds.

  • Stir in cream sauce base and stock concentrates. Simmer until thickened, 2-3 minutes more. Turn off heat.

  • Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

7

  • Thinly slice steak against the grain.

  • Using the back of a spoon, spread lemon ricotta on a plate in a circular motion (similar to how you would spread tomato sauce on a pizza). Top ricotta with roasted broccoli. Using a slotted spoon, top with tomatoes and garlic-shallot confit. Top with a large drizzle of infused olive oil (save any leftover oil for another use), a squeeze of lemon juice (big squeeze for 4 servings), half the parsley, and pepper. Serve family style.

  • Divide steak and potatoes between plates. Top steak with sherry shallot cream sauce. Garnish steak and potatoes with remaining parsley. Serve with remaining lemon wedges on the side.