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20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce

with Mashed Potatoes and Honey-Roasted Carrots

20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce

Juicy rib-eye steaks are finished with a rich shallot demi-glace and served alongside creamy mashed potatoes and sweet honey-roasted carrots for a hearty, elegant dinner.

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Ingredients

For 2 servings

  • 1 unit Beef Demi-Glace
  • 4 unit Carrots
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Herbes de Provence
  • ½ ounce Honey
  • 20 ounce Rib-Eye Steak
  • 2 unit Scallions
  • 1 unit Shallot
  • 6 tablespoon Sour Cream
  • 12 ounce Yukon Gold Potatoes

Additional Ingredients

  • 3 tablespoon Butter
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
  • 2 teaspoon Vegetable Oil
20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce
PDF
DifficultyEasy
Total Time40m
Calories1230
Protein63g
Carbs68g
Fat81g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, swap the sour cream in the mash for a plain unsweetened plant-based alternative. To suit a milder palate or lower heat diet, reduce or omit the chili flakes while keeping the shallot sauce rich and savory.

What to serve with it

Serve with a crisp green salad, sautéed greens, or warm crusty bread to balance the rich steak and sauce. A bold red wine or sparkling water with lemon also pairs well and keeps the plate feeling complete.

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