Sirloin and Shallot Pan Sauce

Name: Sirloin and Shallot Pan Sauce with Garlic Bread and Spicy Roasted Broccoli
Yield: 2 servings
Ingredients: 1 unit Shallot; 8 oz Broccoli; 2 clove Garlic; 1 unit Demi-Baguette; 10 oz Steak; 1 unit Beef Stock Concentrate; 1 tsp Red Pepper Flakes; 1 tbsp Vegetable Oil; 2 tbsp Butter; Salt; Black Pepper

with Garlic Bread and Spicy Roasted Broccoli

By Recipe0 System

A drizzle of buttery pan sauce takes perfectly-cooked steaks from good to mind-blowing. After the meat is seared, we utilize those precious pan drippings to create a silky, aromatic sauce that’s beefed up with rich broth, finely chopped shallot, and a pat of butter. It’s all served with garlic bread and spicy roasted green beans for a complete (and dare we say elegant?) meal.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
8 oz Broccoli
2 clove Garlic
1 unit Demi-Baguette
10 oz Steak
1 unit Beef Stock Concentrate
1 tsp Red Pepper Flakes
1 tbsp Vegetable Oil
2 tbsp Butter
Salt
Black Pepper

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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 all produce. Halve, peel, and finely chop shallot. Mince or grate garlic. Halve demi-baguette lengthwise.
2

Toss broccoli on baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and just crispy at the edges, 10-12 minutes (we’ll add garlic bread to the baking sheet then).
3

Meanwhile, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside to rest.
4

Meanwhile, in a small microwave-safe bowl, combine 1 TBSP butter (2 TBSP for 4 servings) and garlic. Microwave until slightly softened, about 10 seconds. Spread onto cut sides of demi-baguette; season with salt and pepper. Add to baking sheet with broccoli and return to oven until lightly toasted, 3-4 minutes. (For 4 servings, place on a second baking sheet and toast on middle rack). TIP: If broccoli is finished before garlic bread is browned, remove from baking sheet.
5

Heat a drizzle of oil in pan used to cook steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, scraping up any browned bits from bottom of pan, until reduced by half, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.
6

Divide steak, broccoli, and garlic bread between plates. Top steak with sauce. Sprinkle broccoli with chili flakes (to taste).

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