Steak and Mashed Potatoes With Cowboy Butter

• Dinner
• ⏱ 50 min
• Medium
• Serves 2
• 1450 kcal / serving
• 52 g protein
• 78 g carbs
• 107 g fat

Ingredients (19)

• 1 bone-in ribeye steak (about 450 g)
• 700 g golden potatoes, peeled and quartered
• 120 ml heavy cream, plus 30 ml for the sauce
• 60 g butter, for the mash
• 1 sprig rosemary
• 1 sprig thyme
• 30 g grated parmesan
• 4 cloves garlic (1 for the mash, 3 for the pan)
• 2 shallots, halved
• 1 tbsp beef tallow
• 200 g broccolini
• 2 tbsp butter, for the cowboy butter
• 1 tbsp Dijon mustard
• 1 tbsp chili crisp
• juice of 1/2 lemon
• 1/2 tsp smoked paprika
• 1 tsp chopped chives
• 1 tsp chopped parsley
• salt and black pepper

Steps (8)

1. Boil the potatoes in well-salted water for 15 to 20 minutes until tender. Drain and let them steam dry for 5 minutes.
2. Simmer 120 ml cream, 60 g butter, 1 garlic clove, the rosemary and thyme for 5 minutes, then strain over the potatoes.
3. Mash the potatoes with the strained cream, then stir in the parmesan, salt and pepper. Keep warm.
4. Season the steak with salt and pepper. Melt the tallow in a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes, pressing it down.
5. Flip the steak, add the shallots and 3 garlic cloves, and cook 4 to 5 minutes more for medium-rare (54°C inside). Move the steak and aromatics to a plate and rest for 5 minutes.
6. Lower the heat and add the 2 tbsp butter, mustard, chili crisp, lemon juice, 30 ml cream, paprika, chives and parsley to the same pan. Simmer 2 minutes.
7. Toss the broccolini in the sauce for 3 minutes until tender.
8. Slice the steak and serve with the mash, broccolini, shallots and cowboy butter spooned over.