Roasted Ribeye with Potatoes & Asparagus with a Dijon Camembert Cream Sauce for Two
Ingredients:
1 bag Organic French Fingerling Potatoes – Sale $2.99/1.5 lb. – Save $1.00, cut into even chunks
1 bunch Asparagus – Sale $2.99/lb. Save $1.00, trimmed
2Tbsp. Olive Oil, divided
1 tsp. salt
½ tsp. freshly ground black pepper PLUS extra for coating steak
1 large 1 to 1 ½ inch thick Weaver Meats Pasture Raised Rib-eye Steak – Sale $14.99/lb. – Save $4.00
5 oz. heavy cream
½ Le Chatelain Camembert — chilled, rind removed and cut into small cubes– Sale $4.99/8.8 oz. – Save $4.00
1 Tbsp. Dijon mustard
Directions:
1) Pre-heat oven to 350 degrees. Place veggies on a rimmed baking sheet, drizzle with 1 tbsp. olive oil and sprinkle with ½ of salt and ½ tsp. pepper. Bake 35-45 minutes, tossing once during cooking, until fork tender and then remove from pan, set aside and keep warm.
2) Increase heat in oven to broil. Rub rib-eyes with remaining salt. Coat heavily on both sides with fresh cracked black pepper.
3) Add remaining oil to an oven safe skillet over high heat on your stove top. Place rib-eye in pan and sear 30 seconds on each side.
4) Place pan in oven under broiler for 3 minutes. Flip steak and place back under broiler for 3 more minutes. You should now have a medium steak. Allow steak to rest for five minutes before cutting.
5) Meanwhile, in a heavy bottomed pot, heat cream over medium-low heat until just beginning to boil. Remove cream from heat and add cheese, stir until cheese is melted and sauce is creamy. Add mustard.
6) Serve steak sliced, over asparagus and potatoes, topped with cheese sauce. Serves 2.