Bavette Steak & Shallot Sauce

Name: Bavette Steak & Shallot Sauce with Mashed Potatoes & Roasted Green Beans
Yield: 2 servings
Ingredients: 4 1/2 tbsp Sour Cream; 6 oz Green Beans; 12 oz Potato; 10 oz Steak; 5 tsp Red Wine Vinegar; 1 unit Beef Stock Concentrate; 1 unit Shallot; 7 tsp Olive Oil, tsp; 4 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Mashed Potatoes & Roasted Green Beans

By Recipe0 System

A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: this seared bavette steak that’s drizzled in a deluxe, red wine vinegar-spiked shallot pan sauce with creamy mashed potatoes and a heap of roasted green beans.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 1/2 tbsp Sour Cream
6 oz Green Beans
12 oz Potato
10 oz Steak
5 tsp Red Wine Vinegar
1 unit Beef Stock Concentrate
1 unit Shallot
7 tsp Olive Oil, tsp
4 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve and peel shallot; finely chop one half (save the rest for another use).
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.

Drain and return potatoes to pot; mash with 2 TBSP butter (4 TBSP for 4 servings) until smooth. Season generously with salt and pepper.

Keep covered off heat until ready to serve.
3

Meanwhile, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until green beans are tender, 10-12 minutes.
4

While green beans roast, pat steak* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium heat. Add chopped shallot; cook, stirring, until softened, 1-2 minutes.

Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds.

Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). Simmer until thickened, 2-3 minutes more. Turn off heat.

Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
6

Slice steak against the grain.

Divide steak, mashed potatoes, and green beans between plates. Top steak with sauce and serve.

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