Steak with Cream Sauce
Steak & potatoes... and cream sauce. Enough said.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- For the steak:
- 2 (10 oz) ribeye 1 inch thick
- sea salt
- freshly ground black pepper
- 3 tablespoons of vegetable oil
- 2 garlic cloves, whole
- 4 tablespoons of butter
- 4 sprigs of thyme
- For the sauce:
- 1 tablespoon of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of whole mustard seed
- ½ cup of grated parmesan cheese
- 1 tablespoon of butter
- freshly ground black pepper
- salt
- ½ lemon, juiced
- For the potatoes:
- 6 small Idaho, boiled
- olive oil
- salt
- pepper
- ¼ cup of parsley, chopped
- ½ cup of parmesan, grated
Instructions
- Pat dry ribeye with paper towel. Season both sides with salt and pepper.
- In the bottom of a heavy saute pan heat 2 tablespoons of vegetable oil on medium-high heat until oil becomes thin and smokes in the pan (about 5 minutes).
- Sear steak for 4 minutes on each side. Add garlic clove, thyme, and butter to the pan. Baste steak with butter for 5 minutes to impart flavor. Then remove the steak and allow it to rest.
- On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil. Broil for 10 minutes until golden brown.
- In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes. Add heavy cream, and gently bring to a simmer for about 5 minutes. Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.
Watch the recipe video here:
Make no misteak – you NEED to make this for dinner this week.Taste for Yourself: taste.md/2vpO1Vz
Posted by Tastemade on Wednesday, April 18, 2018
