Grass-Fed Rib-Eye & Creamy Shallot Pan Sauce

with Truffle Potato Gratin & Roasted Asparagus

Allergens: Milk, Wheat

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Seasoned Precooked Potato Slices

    10 ounce

  • Asparagus

    6 ounce

  • Black Truffle Butter

    2 tablespoon

  • Cream Sauce Base

    4 ounce

  • Grass-Fed Rib-Eye Steak

    16 ounce

  • Beef Stock Concentrate

    2 units

  • Chives

    ¼ ounce

  • Parmesan Cheese Block

    1 unit

  • Panko Breadcrumbs

    ¼ cup

  • Shallot

    1 unit

  • Sherry Vinegar

    5 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

  • Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Finely chop chives.

2

  • Spread half the truffle butter all around the inside of a small baking dish (medium baking dish for 4 servings). Drain off any excess liquid from potatoes and spread out evenly in dish.

  • Melt remaining truffle butter in a small pan over medium heat. Add cream sauce base and ¼ cup water (⅓ cup for 4); bring to a simmer, then remove from heat. Pour mixture over potatoes and cover tightly with foil.

  • Bake gratin on top rack until potatoes are tender and liquid is bubbling, 25-30 minutes.

  • Carefully uncover and grate Parmesan all over gratin, then evenly top with panko. Return to top rack and bake, uncovered, until golden brown, 5-8 minutes more.

3

  • While gratin bakes, pat steak* dry with paper towels and season generously all over with salt and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, turning occasionally, until browned all over, 2-3 minutes.

  • Turn off heat; transfer steak to one side of a baking sheet. Wipe out pan.

4

  • On opposite side of sheet from steak, toss asparagus with a drizzle of oil, salt, and pepper. Roast on middle rack until steak is cooked to desired doneness and asparagus is tender, 10-12 minutes.

  • Transfer steak 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 a juicy end result!

5

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

  • Stir in vinegar; simmer until reduced by half, 30 seconds.

  • Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes more. Turn off heat.

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

6
  • Slice steak against the grain.

  • Divide steak, asparagus, and potato gratin between plates. Drizzle sauce over steak and sprinkle everything with chives. Serve.