Pan Seared Rib Eye Steaks with Cranberry Reduction and Blue Cheese Mashed Potatoes

  As per our new family traditions at Christmas, we will be packing up our car on Christmas Eve and driving to Ucluelet BC on the west coast of Vancouver Island in Canada for a five day stay in a little winter cabin on the ocean. 

 While there we stock up the fridge with essentials...

 Power up the hot tub, (you haven't lived until you've sat under a starry winter sky in a hot tub listening to waves lap the shore as you sip a cold glass of champagne), and hunker in for a week of board games, good books, hiking, and - of course - eating. 

Those of you who have been Kitchen Witch fans for a long time, know that my recipes are always full of flavour - and my really special ones (like today's) - are super easy to make but look, and taste incredibly impressive. 

 This is what I will be serving this year for Christmas dinner and I couldn't be more excited because the meal is a show stopper! A sweet and savoury cranberry reduction is drizzled over tender pan seared rib eye steaks with To. Die. For. blue cheese mashed baby potatoes and roasted Brussels sprouts on the side. 

The combination of flavours in this dish literally sing together and all of the guests you serve this to will know just how special they are. Serve with a robust Barolo or a Pinot Noir and if you try these recipes, please let me know! I love hearing from people who have tried my food!

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Visit the printable recipe here: Pan Seared Rib Eye Steaks with Cranberry Reduction and Blue Cheese Mashed Potatoes 

Or cook along with me at the Casa de Kitchen Witch on Youtube!

Prep Time: 30 minutes

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 

Potato Ingredients

• 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

Directions 

1. Bring the steaks to room temperature
2. 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.
3. 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. 
4. Add the cranberries, vinegars, wine, and allspice.
5. 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. 
6. Remove from heat and stir in the butter until it melts. Set aside and keep warm until ready to use.
7. Boil the potatoes in salted water until tender and drain. Mash slightly.
8. 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. 
9. Sear the steaks 6-8 minutes a side in a cast iron pan. Let rest on a plate covered with foil 10 minutes. 
10. Serve the rib eyes sliced with the cranberry reduction over top and the mashed potatoes on the side.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.