10-oz Ribeye and Mustard Peppercorn Sauce
with Chive Mashed Potatoes and Roasted Broccoli
10-oz Ribeye and Mustard Peppercorn Sauce
Juicy ribeye gets a bold mustard peppercorn sauce, served with creamy chive mashed potatoes and roasted broccoli for a rich, satisfying steak dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 1 tablespoon Black Peppercorns
- 8 ounce Broccoli Florets
- ¼ ounce Chives
- 1 teaspoon Mustard Seeds
- 20 ounce Rib-Eye Steak
- 1 unit Shallot
- 4 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories990
Protein63g
Carbs44g
Fat64g
Tags:
Protein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream in the mash and sauce for a plain unsweetened plant-based alternative. For vegetarian, replace the steak with thick portobello mushrooms or seared cauliflower steaks, and use vegetable stock instead of beef stock.
What to serve with it
Serve with a crisp green salad, buttered green beans, or a simple tomato salad to balance the rich steak and creamy sides. A bold red wine or sparkling water with lemon also works well alongside the peppery sauce.
