Cook Time: 30 minutes
Serves: 4
Steak Ingredients
- 4 rib eye steaks
- 1 tbsp herbes de provence
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 cup white sugar
- 2 cups fresh or frozen cranberries
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1/4 cup red wine
- 1 cup non sodium added beef stock
- 1/4 tsp allspice
- 2 tbsp butter
- 12 baby potatoes, halved and unpeeled
- 2 tbsp butter
- 1/4 cup milk or heavy cream
- 1/4 cup chicken stock
- 1/4 cup crumbled blue cheese
- Salt and pepper to taste
- Bring the steaks to room temperature
- Once they are at room temperature, rub them on all sides with the salt and herb mixture and let them rest for another 30 minutes at room temperature.
- To make the cranberry reduction: Place the half cup of sugar into a dry saute pan and melt it over medium high heat, stirring constantly until the sugar begins to go liquid and golden brown.
- Add the cranberries, vinegars, wine, and allspice.
- Reduce the heat and continue to cook until the sugar dissolves into the liquids. Let simmer and thicken a bit. Add the beef stock and continue to boil and simmer another 5 minutes.
- Remove from heat and stir in the butter until it melts. Set aside and keep warm until ready to use.
- Boil the potatoes in salted water until tender and drain. Mash slightly.
- In a separate saucepan, heat the milk, chicken stock, butter and blue cheese until the butter and cheese have melted. Pour that mixture over the slightly mashed potatoes and continue to mash until the liquids are well incorporated. Add salt and pepper to taste.
- Sear the steaks 6-8 minutes a side in a cast iron pan. Let rest on a plate covered with foil 10 minutes.
- Serve the rib eyes sliced with the cranberry reduction over top and the mashed potatoes on the side.
