Time: 35 minutes
Ingredients not provided: Salt, Pepper, Olive Oil
Equipment required: Small pot, medium pot, strainer, non-stick pan, knife, whisk, and cutting board
Step 1: Cooking the potatoes:
Place the potatoes in a medium-sized pot, fill half-way with salted water and bring to a boil. Once boiling, cook for 15-18 minutes, until the potatoes are fork tender (move onto the next step while you wait for the potatoes to cook).
Step 2: While the potatoes cook:
-Season the steak with Portland Salt Co. steak salt on both sides. Extra steak salt is provided, so do not feel the need to use it all. Set aside until ready to cook.
-Trim the stems off of the green beans and set aside until ready to cook.
Step 3: Finishing the potatoes:
When the potatoes are fork tender, strain them and put them back in the same pot. Start to mash the potatoes with a whisk or any other kitchen tool that can smash the potatoes. Mix-in of the sour cream (larger 4oz. container) and stir until it is completely incorporated. Season to taste with salt and pepper and leave in a covered pot until ready to serve.
Step 4: Cooking the green beans and the steak: This will require some multi-tasking
Fill a small pot, half-way with salted water and bring to a boil for the green beans. At the same time, place a non-stick pan over medium-high heat and lightly coat the pan with olive oil.
When the water begins to boil, cook the trimmed green beans for 4 minutes, strain and set aside until ready to eat.
When the non-stick pan is hot, place the seasoned steak in the pan and cook to your desired doneness based off of the chart below. When done cooking, remove the steaks from the burner, transfer them to a plate, and allow the steaks to rest until you are ready to serve.
Please note: Steak thickness can vary; if you receive a thinner steak, we recommend checking for
Rare - 3 minutes on each side
Medium Rare - 3.5 minutes on each side
Medium - 4 minutes on each side
Medium Well - 4.5 minutes on each side
Well done - 5 minutes on each side
Step 5: Making the sauce:
Place the same pan that you used to cook the steak over low heat. Add the creme fraiche (smaller 2oz. container), demi-glace, black pepper, and a tablespoon of water. Stir until mixed together warm over low heat for 1-2 minutes, with a spoon or whisk. If the sauce is too thick, add a small amount of water until the desired consistency is achieved. If the sauce is too thin, you can cook it over low heat for and additional minute to reduce and thicken.