Ribeye Steak with Truffle Linguine

Name: Ribeye Steak with Truffle Linguine with Grana Padano, arugula & fresh herbs
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 400 g Vegetable mix with mushrooms; 10 g Fresh curly parsley & thyme; 150 g Cooking cream; 8 milliliters Truffle-style olive oil; 2 piece Garlic; 40 g Grana Padano flakes DOP; 40 g Arugula; 1 piece Ribeye steak; 180 g Linguine; 2 teaspoon White wine vinegar; ½ piece Low sodium mushroom or vegetable stock cube; 1 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; to taste Salt and pepper

with Grana Padano, arugula & fresh herbs

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Grana Padano isn't just delicious - it has some nutritional value, too! This cheese, made from cow's milk, contains essential vitamins and minerals such as B12, A, and plenty of calcium.

Allergens:

Melk (inclusief lactose)

•Ei

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Vegetable mix with mushrooms

5 g

Fresh curly parsley & thyme

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

4 milliliters

Truffle-style olive oil

1 piece

Garlic

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

20 g

Arugula

1 piece

Ribeye steak

90 g

Linguine

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

Not included in your delivery

1 teaspoon

White wine vinegar

¼ piece

Low sodium mushroom or vegetable stock cube

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3789 kJ

Calories906 kcal

Fat38.5 g

Saturated Fat18.8 g

Carbohydrate76 g

Sugar10 g

Dietary Fiber11.2 g

Protein61.2 g

Salt1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Paper Towel

•Tall-Sided Pan

•Aluminum Foil

•Large Frying Pan

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature. Pat it dry with kitchen paper and season with salt.
Crush or mince the garlic. Tear the thyme leaves off of the stems. Finely chop the parsley.
Boil plenty of water in a pot or saucepan. Cook the linguine for 10 - 12 minutes. Reserve 25ml cooking liquid per person, then drain and set aside.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Heat a large clean frying pan over medium-high heat. Fry the vegetable mix for 6 minutes, then drizzle with olive oil. Stir in the garlic and half of the herbs.

Fry for 2 more minutes, then deglaze with the white wine vinegar.
Add the cooking juices from the steak, the cream and the reserved cooking liquid, then crumble in the stock cube (see pantry for amount). Mix well to combine.
Transfer the linguine to the sauce, then bring to the boil and simmer for 1 minute or longer as needed. Add an extra splash of cooking liquid if necessary.

Take the pan off the heat and stir in half of the cheese. Season to taste with a generous amount of salt and pepper.
Slice the steak against the grain.
Serve half of the arugula on plates and top with the linguine. Drizzle with the truffle oil and garnish with the rest of the cheese.
Top with the steak and the rest of the arugula. Garnish with the rest of the fresh herbs to finish.