Ribeye Steak in Creamy Shallot Sauce
with Herb-Roasted Potatoes- Milk
- Sulphites
- Wheat
- Mustard
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
- Triticale
Ingredients: Ribeye steak • Yellow potato • Sugar snap peas • 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) • Shallot • Herb mix (parsely, thyme) • All-purpose flour (wheat) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
370 g
Ribeye Steak
1 unit(s)
Shallot
113 g
Sugar Snap Peas
14 g
Parsley and Thyme
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)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
300 g
Yellow Potato
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Butter*
2 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22- 25 min, flipping halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 4 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high. (TIP: Reduce heat to low if water is boiling before needed.)
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot.
- Roughly chop parsley.
- Strip remaining thyme leaves from stem, then finely chop.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the top of the oven for 6-10 min, until cooked to desired doneness.**
- Transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- While steak rests, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook for 3-4 min, stirring often, until shallots are tender and wine is absorbed.
- Sprinkle flour and chopped thyme over shallots. Stir for 30 sec, to coat.
- Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer.
- Once simmering, cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove from heat, then cover to keep warm.
- Meanwhile, return water to a boil over high. Add snap peas and cook for 1-3 min, stirring occasionally, until tender-crisp.
- Drain snap peas and return to the same pot, off heat. Season with salt and pepper.
- Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.
- Cover to keep warm.
- Thinly slice steak.
- Stir any steak resting juices into sauce. Season with salt and pepper.
- Sprinkle remaining parsley over top of potatoes, then toss to coat.
- Divide steak, potatoes and snap peas between plates.
- Spoon creamy shallot sauce over top of steak.
If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to cook striploin steak.**
