New York Strip Steak with Truffled Mashed Potatoes and Green Beans Almandine

Wash all the produce thoroughly under running water, then pat them dry with a clean kitchen towel. Preheat your oven to 425°F (218°C). Take the potatoes and peel them using a vegetable peeler. After peeling, cut the potatoes into ½ - inch cubes. Place the cubed potatoes in a medium - sized pot. Add a pinch of salt to the pot and pour in enough water so that it covers the potatoes by about 1 inch. Put the pot on the stove over high heat and bring the water to a boil. Once boiling, reduce the heat to medium - low and cook the potatoes until they are fork - tender, which should take about 15 minutes. After the potatoes are cooked, drain the water from the pot using a colander. Then, return the drained potatoes to the empty pot.

While the potatoes are cooking, start working on the green beans. Trim any tough ends from the green beans using a sharp knife. Take the peppercorns in a sealed bag and use a mallet or a heavy pan to crush them until they are coarsely ground. Pick the parsley leaves from their stems and discard the stems. Finely chop the parsley leaves using a sharp knife. Peel the shallot and then chop it into small pieces. On a baking sheet, toss the green beans, almonds, a drizzle of olive oil, a pinch of salt, and a pinch of the crushed pepper together. Place the baking sheet in the preheated oven and roast the green beans until they are tender, which will take 12 - 15 minutes.

Heat a drizzle of oil in a large pan over medium - high heat. Take the steak and pat it dry on all sides with a paper towel. Season the steak all over with salt and pepper. Once the oil in the pan is hot, add the steak to the pan. Cook the steak for 3 - 6 minutes per side, depending on your desired level of doneness. After cooking, remove the steak from the pan and set it aside on a plate to rest for a few minutes. For best results, loosely cover the steak with aluminum foil to keep it warm.

Reduce the heat of the pan to medium - low. Add another drizzle of oil to the pan. Put the chopped shallots into the pan and toss them around in the oil. Stir in ¼ tsp of the crushed peppercorns (you can adjust the amount to your taste), the demi - glace, and ½ cup of water. Bring the mixture to a boil over medium - high heat. Once boiling, lower the heat to low and let the mixture simmer until it has reduced, which should take 2 - 3 minutes. After reducing, remove the pan from the heat. Stir in 1 TBSP of butter and half of the sour cream until the butter has melted completely. Season the sauce with salt and pepper to taste.

Once the potatoes are fork - tender, add the remaining sour cream and ½ tsp of Sabatino Tartufi® Truffle Zest (adjust the amount to your taste) to the pot with the potatoes. Use a fork or a potato masher to mash the potatoes until the mixture is smooth. Season the mashed potatoes with salt and pepper to your liking. If you want the potatoes to be extra creamy, you can add a splash of milk.

Take the rested steak and use a sharp knife to thinly slice it against the grain. Divide the mashed potatoes, green beans, and sliced steak between serving plates. Drizzle the sauce you made earlier over the steak and the mashed potatoes. Garnish the plates with the finely chopped parsley.