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Entree
American
2 servings
15 minutes
1 hour
2 bone-in rib eye steaks
Kosher salt to taste
Freshly ground pepper to taste
1 pound Melissa’s DYPs®, halved
2 tablespoons unsalted butter
¼ cup heavy cream
2 tablespoons extra virgin olive oil
1 pound Melissa’s Baby Vegetables, washed, trimmed
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 Melissa’s Shallot, minced
1 tablespoon peppercorns, slightly crushed
1 cup red wine
½ cup beef stock or broth
Prepare a hot grill. Season the steaks with salt and pepper and place on the hot grill. Cook for 2-3 minutes per side or longer if desired.
Place the potatoes in a pot of room temperature water and bring to a boil.
Add some salt and cook until fork tender, about 15 minutes.
Mash the potatoes and stir in the butter and cream.
Toss the baby vegetables with the olive oil, salt and pepper. Grill the veggies until you get nice marks on all sides.
To make the sauce, melt the butter and heat the olive oil in a small saucepan.
Add the shallot and peppercorns, then cook, while stirring, for 2 minutes.
Add the red wine, bring to a boil and then simmer until reduced by half.
Add the beef stock and bring to a boil. Reduce the heat and simmer for 5 minutes.
To plate, place the mashed potatoes and veggies on a plate. Arrange the steaks on the plate, drizzle with the sauce and serve.
If you want a thicker sauce, mix some corn starch with cold water and add to the sauce over high heat. Cook, stirring often, for 5 minutes.
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