Rib Eye on a Bed of Mascarpone Potato Puree
Treat yourself to culinary elegance with this rich and indulgent recipe for Rib Eye on a Bed of Mascarpone Potato Puree. Juicy, perfectly seared rib-eye steaks are seasoned simply with salt, black pepper, and garlic powder, then basted in melted butter for an irresistible depth of flavor. The steaks are paired with a luxuriously creamy mascarpone potato puree, made from buttery Yukon gold potatoes blended with warm heavy cream, mascarpone cheese, and a hint of chicken stock for a velvety finish. This dish strikes the perfect balance of decadent comfort and restaurant-quality sophistication, making it ideal for a romantic dinner or special occasion. Garnished with fresh parsley and ready in under an hour, this satisfying recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Rib-eye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 medium-sized (about 1.5 lbs total) Yukon gold potatoes
- 0.5 cup Heavy cream
- 0.33 cup Mascarpone cheese
- 0.25 cup Chicken stock
- 1 teaspoon Salt (for potatoes)
- 0.5 teaspoon Ground black pepper (for potatoes)
- 1 tablespoon Chopped fresh parsley
Instructions
Peel and dice the Yukon gold potatoes into 1-inch chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes or until the potatoes are fork-tender.
As the potatoes cook, prepare the rib-eye steaks. Pat them dry with paper towels and season generously with salt, pepper, and garlic powder on both sides.
Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
Place the steaks in the hot pan and allow them to sear for 3-4 minutes without moving them. Flip the steaks and sear for another 3-4 minutes for medium-rare, or adjust the time depending on your preferred doneness.
Add the unsalted butter to the pan along with a sprig of fresh herbs (optional, such as thyme or rosemary). Spoon the melted butter over the steaks for added flavor for 1 minute.
Transfer the steaks to a plate and cover loosely with foil. Let them rest for 10 minutes to retain their juices.
Drain the cooked potatoes and return them to the pot. Mash them until smooth using a potato masher or ricer.
Heat the heavy cream and chicken stock in a small saucepan over low heat until warm. Pour the warm mixture into the mashed potatoes and stir to combine.
Fold in the mascarpone cheese, salt, and ground black pepper until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
To assemble, spoon a generous portion of the mascarpone potato puree onto each plate. Place a rib-eye steak on top of the puree and garnish with chopped fresh parsley.
Serve immediately and enjoy your elegant and delicious meal.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 9.3 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5946 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
