Steakhouse Stack Sp5

Elevate your dinner table to gourmet heights with the Steakhouse Stack Sp5, a showstopping dish that layers classic steakhouse flavors into a single, indulgent stack. Perfectly seared ribeye steak takes center stage, layered atop creamy mashed potatoes infused with butter and heavy cream, and crowned with sautéed mushrooms, charred asparagus, and a luscious red wine reduction sauce. This recipe combines luxury and comfort, with its stunning presentation and harmonious blend of textures and flavors. Ideal for a romantic night in or an elegant dinner party centerpiece, this 2-serving recipe is as satisfying as it is impressive. Treat yourself to a restaurant-quality experience right in your own kitchen!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 2 12 oz steaks Ribeye steak
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 3 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 0.5 cup Heavy cream
• 1 cup, sliced Mushrooms (cremini or button)
• 3 cloves, minced Garlic
• 12 spears, trimmed Asparagus
• 0.5 cup Red wine
• 0.5 cup Beef stock
• 1 teaspoon Sugar
• 1 teaspoon Cornstarch
• 1 teaspoon Water

Directions

Step 1

Season ribeye steaks generously with 1 teaspoon of salt and black pepper. Let them rest at room temperature for 15 minutes.

Step 2

Peel and chop the russet potatoes into even chunks. Boil them in a pot of salted water for 15-20 minutes or until fork-tender.

Step 3

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the ribeye steaks for 3-4 minutes on each side for medium-rare or until desired doneness. Remove from skillet and let rest under foil.

Step 4

Using the same skillet, add another tablespoon of olive oil and sauté the mushrooms for 5-6 minutes until browned. Add minced garlic and cook for an additional minute. Remove from skillet and set aside.

Step 5

Blanch the asparagus in boiling salted water for 2 minutes, then transfer to an ice bath to maintain their color. Drain and pat dry. Grill the asparagus in the skillet until lightly charred, about 2-3 minutes.

Step 6

In a small saucepan, combine red wine, beef stock, and sugar. Bring to a simmer over medium heat and reduce the liquid by half, about 5-7 minutes. Mix cornstarch and water to make a slurry, then add it to the sauce, whisking until thickened. Remove from heat.

Step 7

Drain the cooked potatoes and mash them with unsalted butter, heavy cream, and the remaining teaspoon of salt. Adjust seasoning as needed.

Step 8

To assemble, create a layered stack starting with mashed potatoes as the base, followed by sautéed mushrooms, the ribeye steak, and grilled asparagus on top. Drizzle generously with the red wine reduction sauce.

Step 9

Serve immediately and enjoy your Steakhouse Stack Sp5!

Nutrition Facts

Serving size	(1901.0g)

Amount per serving	% Daily Value*
Calories	3330.1

Total Fat 210.7g	0%
Saturated Fat 96.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 781.5mg	0%
Sodium 7777.9mg	0%
Total Carbohydrate 136.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 15.3g
Protein 203.6g	0%

Vitamin D 32.8IU	0%
Calcium 233.7mg	0%
Iron 27.7mg	0%
Potassium 5670.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 25.0%

Carbs: 16.7%