Ribeye Steak and Lyonnaise-Style Potatoes
with Dijon Cream Sauce- Milk
- Sulphites
- Mustard
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
Ingredients: Ribeye steak • Yellow potato • Broccoli • Yellow onion • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Garlic.
Ingredients
370 g
Ribeye Steak
350 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
7 g
Chives
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Butter*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut potatoes into 1/4-inch rounds.
- Peel, then cut onion into 1/2-inch slices.
- To a parchment-lined baking sheet, add potatoes, onions and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.)
- Season with salt and pepper, then toss to combine.
- Roast in middle of the oven for 22-24 min, flipping halfway through, until potatoes are tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, 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.
- Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the bottom of the oven 4-6 min, or until cooked to desired doneness.**
- Carefully wipe the pan clean.
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted.
- Add broccoli and 1/4 cup (1/2 cup) water, then stir to combine. Cover and cook for 3-4 min, stirring occasionally, until tender.
- Add half the garlic. Cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Remove from heat. Transfer broccoli to a plate, then cover to keep warm.
- Meanwhile, heat a small pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add remaining garlic. Cook for 30 sec, stirring often, until fragrant.
- Add cream, Dijon and half the cooking wine. Season with salt and pepper.
- Cook for 3-5 min, stirring occasionally, until sauce thickens slightly.
- When potatoes and onions are done, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add potatoes and onions and remaining cooking wine.
- Cook for 1-3 min, stirring occasionally, until wine is absorbed.
- Season with salt and pepper, then stir to combine.
- Thinly slice chives.
- Thinly slice steak.
- Divide broccoli, potatoes and steak between plates.
- Pour any resting juices from the cutting board over steak.
- Spoon sauce over steak.
- Sprinkle chives over potatoes and steak.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak.
