Buttery Ribeye and Horseradish-Chive Cream
with Umami-ful Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye Steak
2 unit(s)
Russet Potato
170 g
Brussels Sprouts
113 g
Mushrooms
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
86 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
7 g
Chives
7 g
Thyme
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Milk, Soy, Fish, Sesame, Egg, Wheat, Mustard, Tree nuts)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Soy, Sesame, Wheat, Mustard, Tree nuts, Triticale, Peanuts)
½ tbsp
Soy Sauce
(Contains: Sulphites, Wheat, Soy May contain traces of: Milk, Fish, Sesame, Egg, Wheat, Mustard)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts Halve Brussels sprouts if larger, quarter them.
- Quarter mushrooms.
- To a parchment-lined baking sheet, add brussels, mushrooms and 1/2 tbs (1 tbsp oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven until golden, 8 min.
- Thinly slice chives.
- Strip1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- To a small bowl, add horseradish sauce half the sour cream and half the chives. Season with salt and pepper. Stir to combine.
- brussels here???
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat steak(s) dry with paper towels.Sprikle thyme over top, pressing with fingers to adhere. Season with half the garlic salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5 .)
- Once veggies have been roasting for 8 min, remove from oven. Add balsamic and soy. Stir to coat. Roast for 6-8 min in the middle of the oven until tender and golden.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 6-8 min or until cooked to desired doneness.** 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.
- Drain and return potatoes to the same pot, off heat. Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Thinly slice steak.
- Divide mash, veggies and steak between plates.
- Spoon horseradish sauce over steak
