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food

Steak with Cream Sauce

Steak & potatoes... and cream sauce. Enough said.

Ingredients

  • For the steak:
  • 2 (10 oz) ribeye 1 inch thick
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons of vegetable oil
  • 2 garlic cloves, whole
  • 4 tablespoons of butter
  • 4 sprigs of thyme
  • For the sauce:
  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tablespoons of whole mustard seed
  • ½ cup of grated parmesan cheese
  • 1 tablespoon of butter
  • freshly ground black pepper
  • salt
  • ½ lemon, juiced
  • For the potatoes:
  • 6 small Idaho, boiled
  • olive oil
  • salt
  • pepper
  • ¼ cup of parsley, chopped
  • ½ cup of parmesan, grated

Steps

  1. Pat dry ribeye with paper towel. Season both sides with salt and pepper.
  2. In the bottom of a heavy saute pan heat 2 tablespoons of vegetable oil on medium-high heat until oil becomes thin and smokes in the pan (about 5 minutes).
  3. Sear steak for 4 minutes on each side. Add garlic clove, thyme, and butter to the pan. Baste steak with butter for 5 minutes to impart flavor. Then remove the steak and allow it to rest.
  4. On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil. Broil for 10 minutes until golden brown.
  5. In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes. Add heavy cream, and gently bring to a simmer for about 5 minutes. Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.