Careme

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak)

  1¼ pounds $15.99
• Fresh Bagged Green Beans

  10 ounces $3.99
• Fresh Onions Shallots

  1 small shallot (about 1½ ounces) $4.49
• Garlic

  1 clove $1.29
• Kosher salt

  2 teaspoons
• Coarsely cracked black pepper

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Unsalted butter

  3 tablespoons
• Dried thyme

  ½ teaspoon
• Water

  ¼ cup
• Cognac or brandy

  2 tablespoons
• Low-sodium beef broth

  ½ cup
• Heavy cream

  ⅓ cup
• Dijon mustard

  1 teaspoon
• Lemon juice

  1 teaspoon
• Stags’ Leap Winery Cabernet Sauvignon Napa Valley Red Wine

  1 bottle $59.99

Instructions

1. Trim 10 ounces Fresh Bagged Green Beans, mince 1 small shallot, and mince 1 garlic clove. Pat the 1¼-pound ribeye dry, season it evenly with 1½ teaspoons kosher salt, and firmly press 1 tablespoon coarsely cracked black pepper onto both sides; let it stand for 15 minutes.
2. Heat a heavy skillet over medium-high heat for 3 minutes. Add 1 tablespoon neutral cooking oil and the seasoned 1¼-pound ribeye; pan-sear without disturbing for about 4 minutes on the first side and 3 minutes on the second side.
3. Reduce the heat to medium and add 1 tablespoon unsalted butter and ½ teaspoon dried thyme. Baste the 1¼-pound ribeye for 1 to 3 minutes, until its thickest part reaches 125°F to 130°F for medium-rare or 135°F for medium.
4. Transfer the cooked 1¼-pound ribeye to a board and rest it for 8 minutes. Meanwhile, place 1 tablespoon unsalted butter, 10 ounces trimmed Fresh Bagged Green Beans, 1 minced garlic clove, ¼ cup water, and ½ teaspoon kosher salt in a second skillet; cover and cook over medium-high heat for 5 minutes, then uncover, cook for 2 minutes, and toss with 1 teaspoon lemon juice.
5. Pour off excess fat from the ribeye skillet and return it to medium heat. Add 1 tablespoon unsalted butter and 1 small minced shallot; cook for 1 minute. Remove the skillet from the heat, carefully add 2 tablespoons Cognac or brandy, then return it to the heat and simmer for 30 seconds.
6. Stir ½ cup low-sodium beef broth into the shallot mixture and simmer for 2 minutes. Add ⅓ cup heavy cream and 1 teaspoon Dijon mustard, then simmer for 2 to 3 minutes, until the sauce lightly coats a spoon.
7. Slice the rested 1¼-pound ribeye and divide it between two warmed plates. Arrange 10 ounces cooked Fresh Bagged Green Beans alongside and spoon the Cognac-Dijon pan sauce over the beef.