Ribeye and Roasted Garlic Pan Sauce with Mashed Potatoes and Green Beans

INGREDIENTS

• 12 ounce Yukon Gold Potatoes
• ¼ ounce Chives
• 6 ounce Green Beans
• 2 clove Garlic
• 6 tablespoon Sour Cream
• 20 ounce Rib-Eye Steak
• 1 Beef Demi-Glace
• 1 tablespoon Olive Oil
• 1 teaspoon Vegetable Oil
• 2 tablespoon Butter
• Salt
• Pepper

INSTRUCTIONS

1. 1 Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2. 2 Place garlic foil packet on a baking sheet. Roast on top rack for 10 minutes. After 10 minutes, carefully add green beans to sheet; toss with a large drizzle of olive oil, salt, and pepper. Return to oven until garlic has softened and green beans are browned and tender, 12-15 minutes.
3. 3 While garlic roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth, then stir in sour cream, salt, and pepper. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Keep covered until ready to serve.
4. 4 While green beans roast, pat steak very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 3-6 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat on one side, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. 5 Once garlic is done, transfer to a cutting board and mash with a fork. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak. Add mashed garlic (start with half and add more if desired); cook for 30-60 seconds. Add demi-glace and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
6. 6 Slice steak against the grain. Stir half the chives into potatoes. Divide potatoes, green beans, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives.

NUTRITION

Calories: 1210 kcalkcal | Carbohydrates: 44 gg | Protein: 29 gg | Fat: 88 gg | Fiber: 7 gg | Sugar: 11 gg