Overview
- Prep & Cook Time: 45-55 min.
- Difficulty Level: Intermediate **
- Spice Level: Not Spicy
- Servings: 2
You Will Need
Ingredients
- 1 Shallot
- 12 oz. Yukon Potatoes
- 8 oz. Green Beans
- 2 Sirloin Steaks
- 4 fl. oz. Light Cream
- ½ oz. Shaved Parmesan
- 4 tsp. Beef Demi-Glace
- ⅓ oz. Butter
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Preheat oven to 450 degrees
- Thoroughly rinse produce and pat dry
- Prepare a baking sheet with foil
- Prepare a small casserole dish with cooking spray
- Ingredient(s) used more than once: shallot
Step 1 - Prepare the Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes. While potatoes cook, peel and mince shallot. Trim ends off green beans. Pat steaks dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Step 2 - Make the Dauphinoise Potatoes
Strain softened potato slices in a colander and return to pot. Add cream, half the shallot (reserve remaining for sauce), half the Parmesan, ½ tsp. salt, and ¼ tsp. pepper to pot and stir gently. Transfer potatoes to prepared casserole dish. You may also use a small oven-safe pan. Top with remaining Parmesan and place on prepared baking sheet to catch any drips. Bake in hot oven until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.
Step 3 - Cook the Steaks
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side Remove steaks to a plate, rest at least 5 minutes, and tent with foil. Resting cooked meats before serving makes for juicier results. Wipe pan clean and reserve.
Step 4 - Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil, green beans, and ¼ cup water. Bring to a simmer and cook until green beans are bright green and tender, 2-4 minutes. Season with a pinch of salt and pepper. Remove green beans to a plate. Wipe pan clean and reserve.
Step 5 - Make the Sauce
Return pan used to cook green beans to medium heat. Add 1 tsp. olive oil and remaining shallot to hot pan. Cook until fragrant, 30 seconds. Add demi-glace and ⅓ cup water. Bring to a simmer and cook until just thick enough to coat back of a spoon, 2-3 minutes. Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer. Plate dish as pictured on front of card, drizzling sauce over steaks. Bon appétit!
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