Ingredients Jump to Instructions ↓

  1. 3 rib-eye steaks

  2. 1/2 bottle red wine

  3. 1/4 pound sweet butter

  4. 5 Idaho potatoes , peeled and diced

  5. 1 cup milk

  6. 1/4 pound butter

  7. 3 tablespoons truffle oil Salt and pepper

  8. 1 tablespoon olive oil, plus

  9. 1/4 cup 1 onion diced

  10. 1 apple sliced

  11. 1/4 cup cider vinegar

  12. 1 can French style string beans

  13. 1 can sliced beets

  14. 1 head Romaine lettuce

  15. 1 tablespoon truffle oil

Instructions Jump to Ingredients ↑

  1. 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. 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. 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.


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