with truffled mashed potatoes and roasted asparagus
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut potatoes into large chunks.
Trim woody ends off asparagus.
Cut mushrooms into ¼" slices.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
[BETA: potatoes with peels]
Make the Mashed Potatoes
Bring a medium pot with potatoes and water to cover to a boil. Reduce to a simmer and cook until softened, 8-10 minutes. Reserve
½ cup potato cooking water. Drain potatoes in a colander and return to pot. Mash potatoes until smooth. If dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Add truffle butter, 2 tsp. olive oil, and truffle salt and stir until combined.
While potatoes cook, start asparagus.
Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Roast in hot oven until tender, 8-12 minutes.
While asparagus roast, cook steaks.
Cook the Steak
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add *steaks *to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to plate. Rest steaks, 5 minutes. Reserve pan; no need to wipe clean.
While steaks rest, make sauce.
[BETA: new picture, just steaks (photo library)]
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat.
Add 1 tsp. olive oil and mushrooms to hot pan, and stir often until browned, 4-5 minutes.
Add demi-glace, cream cheese, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
[BETA: picture of sauce]
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