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Bistro-Style Truffle-Butter Ribeye Steak and Mushrooms

Bistro-Style Truffle-Butter Ribeye Steak and Mushrooms

with Roasted Sweet Potatoes and Brussels Sprouts
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Calories
: 
800 kcal
Protein
: 
50g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Ribeye Steak

170 g

Brussels Sprouts

2 unit(s)

Sweet Potato

1 g

Truffle Sea Salt

(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

200 g

Mixed Mushrooms

7 g

Chives

1 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp

Pepper*

3 tbsp

Oil*

¼ tsp

Salt*

2 tbsp

Butter*

Calories800 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber10 g
Protein50 g
Cholesterol125 mg
Sodium720 mg
Trans Fat1 g
Potassium1950 mg
Calcium125 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast sweet potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Cut sweet potatoes in half lengthwise, then into 1/4-inch slices.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with half the truffle sea salt, salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
Prep and make truffle butter
2
  • Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts.
  • Halve Brussels sprouts (if larger, quarter them).
  • Cut mushrooms into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Thinly slice chives.
  • To a small bowl, add 2 tbsp (4 tbsp) butter, remaining truffle sea salt and half the chives. Season with pepper, then stir thoroughly to combine. Set aside.
Cook steak
3
  • Pat steak dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until browned. (NOTE: Steak will finish cooking in step 4.)
  • Remove the pan from heat.
Roast mushrooms and steak
4
  • On one side of an unlined baking sheet, arrange mushrooms. Season with salt, then dollop half the truffle butter over top.
  • Transfer steak to the other side of the baking sheet.
  • Roast in the bottom of the oven for 4-6 min, until steak is cooked to desired doneness and mushrooms are tender.** 
  • When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Cook Brussels sprouts
5
  • Meanwhile, heat the same pan (from step 3) over medium-high.
  • When hot, add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
  • Add 1 tbsp (2 tbsp) oil and garlic. Cook for 1 min, stirring often, until garlic is fragrant and Brussels sprouts are tender-crisp. Season with salt and pepper.
Finish and serve
6
  • Slice steak.
  • Divide sweet potatoes, Brussels sprouts and mushrooms between plates.
  • Arrange steak on top of mushrooms.
  • Dollop remaining truffle butter over steak. Pour any resting juices from the cutting board over top. 
  • Sprinkle with remaining chives.
7

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the striploin steak. 

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