Rib-Eye Steak Over Gruyere Mashed Potatoes
with Roasted Carrots, Hazelnuts, and Dijon Butter
I actually substituted the (one) rib-eye steak included in this meal for 2 nice porterhouse steaks that Peter cooked on the grill. I saved the rib-eye for a future dinner for one meal for me when Peter went back to work. (below)
I made the Roasted Carrots, Gruyere Mashed Potatoes, and Dijon Butter according to the recipe.
It was ah-mazing!!
INGREDIENTS
- 1 oz. hazelnuts
- 12 oz. Yukon gold potatoes
- 8 oz. baby carrots
- 2 cloves garlic
- 1/4 oz. fresh parsley
- 1 tsp. paprika
- 1 T Montreal Steak Spice
- 2 tsp. dijon Mustard
- 2 T sour cream
- 1/2 cup gruyere cheese
INSTRUCTIONS {HERE}
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#dinnerforone
The rib-eye was delicious with fresh corn on the cob and a slice of tomato on the side!
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