Oh, yes, tonight is a holiday indulgence night! Everyone gets so hectic, it can become really easy to let the season pass you by. Take some time for yourself! I promise you'll still get the presents wrapped, and no one is going to care if things aren't 100% picture perfect.
Pan-Seared Ribeye and Marscapone Mashed Potatoes
Serves: 1 Time: 30 minutes, but don't stress! Difficulty: Looks harder than it is
- 1 ribeye (pay for a good one from your butcher)
- 1 T. butter
- a few sprigs of thyme
- 1 medium-sized potato
- 1/4 c. marscapone cheese
- splash heavy cream or milk
- handful of haricots verts, or green beans
- olive oil
- crumbled bacon (optional)
Remove the steak from the refrigerator. It needs about 20-30 minutes to come to room temperature.
Peel the potato and cut it into equal-sized pieces. Put the potatoes in a pot and cover them with cold water. Salt the water, cover, and boil for approximately 30 minutes - until they are fork-tender.
Meanwhile, preheat the oven to 375 degrees.
Rub the steak with olive oil and season liberally with salt and pepper. Heat a cast iron or iron-safe skillet. Add the steak to the pan and cook for 3 minutes on each side. Add the butter and thyme to the pan. As the butter melts, tilt the pan towards you and spoon the butter over the steak.
Transfer the pan to the oven for another 6 minutes, basting a few more times with the butter. Remove the steak from the oven and let it rest for at least 10 minutes.
While the steak rests, bring a small pot of water to a boil. Salt the water and drop in the green beans. Cook for 1-2 minutes, then transfer immediately to a bowl of ice water. Drain the beans.
Heat 1 T. of oil in a small skillet. Add the beans and saute them while you make the mashed potatoes.
Drain the potatoes. Return the pot the stove. Add the cream and marscapone to the potatoes. Season liberally with salt and pepper. Taste and season further if needed.
Plate the potatoes. Top with the green beans and bacon crumbles if using. Slice the steak and add it to the plate.