Pan-Seared New York Strip with Truffle Mashed Potatoes
A restaurant-quality steak dinner featuring perfectly seared New York strip steak served alongside creamy truffle-infused mashed potatoes and roasted green beans with almonds. The dish is with a rich peppercorn pan sauce made from beef demi-glace that ties all the components together. This elegant meal showcases classic steakhouse flavors with the luxurious addition of truffle zest in the potatoes. Perfect for special occasions or when you want to create an impressive dinner at home that rivals your favorite upscale restaurant.
Ingredients
- 16 ounce Yukon Gold Potatoes, peeled and cubed
- 6 ounce Green Beans, trimmed
- 1 ounce Almonds
- 1 unit Shallot, peeled and chopped
- 4 tablespoon Sour Cream, divided
- 1 unit Beef Demi-GlaceBeef broth with Worcestershire1:1sauce
Less concentrated flavor
- 1 tablespoon Tricolor Peppercorns, crushed
- ¼ ounce Parsley, leaves chopped
- 1 unit Truffle ZestGarlic powder1/2 ratioseasoning
Different flavor profile but still savory
- 10 ounce New York Strip SteakRibeye or Filet Mignon1:1protein
Similar cooking time and method
- 1 teaspoon Olive Oil
- 1 tablespoon Butter
- 2 teaspoon Vegetable Oil
- Salt
- Pepper
Instructions
- 1
Preheat oven to 425 degrees and wash all produce
- 2
Peel potatoes and cut into half-inch cubes, then boil in salted water until fork tender
- 3
Trim green beans, crush peppercorns, chop parsley and shallot
- 4
Toss green beans and almonds with olive oil, salt and pepper, then roast until tender
- 5
Heat oil in large pan over medium-high heat and sear seasoned steak to desired doneness
- 6
Remove steak and let rest, then make pan sauce with shallots, peppercorns, demi-glace and water
- 7
Finish sauce with butter and sour cream
- 8
Mash drained potatoes with sour cream and truffle zest until smooth
- 9
Slice steak against the grain and serve with mashed potatoes and green beans, drizzled with sauce and garnished with parsley
Tips
Loosely cover steak with aluminum foil after cooking to keep it warm while resting
Add a splash of milk to the mashed potatoes for extra creaminess
Adjust the amount of crushed peppercorns and truffle zest to your taste preference
Good to Know
Store leftover steak in refrigerator for up to 3 days. Mashed potatoes keep for 3-4 days refrigerated.
Potatoes can be boiled and mashed up to 2 hours ahead, kept warm in slow cooker on low.
Serve immediately while steak is warm and potatoes are creamy. Let steak rest 5 minutes before slicing.
Common Mistakes
Don't skip resting the steak to avoid losing juices when slicing
Don't overcook green beans to maintain their crisp texture
Substitutions
Dairy-Free Swaps
General Alternatives
Similar cooking time and method
Less concentrated flavor
FAQ
Can I use a different cut of steak?
Yes, ribeye, filet mignon, or even sirloin work well with this recipe. Adjust cooking time based on thickness and desired doneness.
What if I don't have truffle zest?
You can substitute with garlic powder, dried herbs, or simply omit it. The dish will still be delicious with well-seasoned regular mashed potatoes.
How long will leftovers keep?
Leftover steak and sides keep in the refrigerator for 3-4 days. Reheat gently to avoid overcooking the steak.