Ingredients

1 pack Certified Angus Beef Ribeye Steak
1/2 pack plain mashed potatoes
150 g broccoli florets
2 tbsp olive oil
1/2 tablespoon butter
1 tbsp heavy cream
Salt and pepper to taste
Garlic powder

For the gravy:
1/2 cup beef broth
1/2 tbsp butter
1/2 tbsp natural almond meal
Salt and pepper

DirectionsRub the ribeye steak with salt and pepper.
Heat olive oil in a pan and sear steak for 3-5 minutes (depending on your preferred doneness).
Let sit for a few minutes before slicing.

Put mashed potatoes in a covered pan and cook over low heat.
Stir occasionally until thoroughly heated.
Add butter, heavy cream, and any seasoning you may like.

Steam the broccoli until tender.
Heat another tablespoon of olive oil over medium heat.
Sauté the steamed broccoli with garlic powder, salt, and pepper for a few minutes.
Prepare the gravy, melt butter in a pan over medium heat.
Add the almond flour and whisk continuously for a couple of minutes until it’s light brown.
Whisk in the beef broth gradually.
Simmer until thick.
Season with salt and pepper.
Arrange the dishes on a plate.
Place the mashed potatoes as the base.