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NEW YORK STRIP STEAK RECIPE (With Truffled Mashed Potatoes And Green Beans Amandine)

This is easy steak recipe with luxuriantly tasty. In this recipe have almond green beans and truffled mashed potatoes to add a satisfied appetite.


·         16 ounce Yukon Gold Potatoes
·         6 ounce Green Beans
·         1 ounce Sliced Almonds
·         1 unit Shallot
·         4 tablespoon Sour Cream
·         1 unit Beef Demi-Glace
·         1 tablespoon Tricolor Peppercorns
·         ¼ ounce Parsley
·         10 ounce New York Strip Steak
·         2 tablespoon Truffle Oil

Not included in your delivery

·         2 teaspoon Vegetable Oil
·         1 teaspoon Olive Oil
·         1 tablespoon Butter
·         Unit Salt
·         Unit Pepper


·         Peeler
·         Pot
·         Large Pan
·         Paper Towel


1.   Boil Potatoes. Wash and dry all produce. Preheat oven to 425 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain and return potatoes to empty pot.
2.  Prep and Roast Green Beans. Meanwhile, trim any stems from green beans. Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Finely chop parsley. Peel, halve, and chop shallot. Toss green beans, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.
3.   Cook Steak. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.
4.   Make Sauce. Reduce heat to medium-low and add a drizzle of oil to pan. Add shallot and cook until softened, 1-2 minutes, tossing. Stir in ¼ tsp crushed peppercorns (use more or less to taste), demi-glace, and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Add 1 TBSP butter and half the sour cream and stir until butter is melted. Season with salt and pepper.
5.   Mash Potatoes. When potatoes are done, add remaining sour cream and ½ tsp truffle oil to pot (we sent extra oil—use more or less to taste). Mash with a fork or potato masher until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.
6.   Finish and Plate. Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.

Recipe from hellofresh.com

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