Recipe courtesy of Kenneth Johnson
Steak, Mashed Potatoes and Salad
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1436
- Total Fat
- 106
- Saturated Fat
- 45
- Carbohydrates
- 65
- Dietary Fiber
- 12
- Sugar
- 19
- Protein
- 49
- Cholesterol
- 245
- Sodium
- 2238
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
STEAK:
3 rib-eye steaks
1/2 bottle red wine
1/4 pound sweet butter
MASHED POTATOES:
5 Idaho potatoes, peeled and diced
1 cup milk
1/4 pound butter
3 tablespoons truffle oil
Salt and pepper
SALAD:
1 tablespoon olive oil, plus 1/4 cup
1 onion diced
1 apple sliced
1/4 cup cider vinegar
1 can French style string beans
1 can sliced beets
1 head Romaine lettuce
1 tablespoon truffle oil
Directions
- STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
- To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
- MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
- SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.