Sirloin and Shallot Pan Sauce

Name: Sirloin and Shallot Pan Sauce with Garlic Bread and Spicy Roasted Green Beans
Yield: 2 servings
Ingredients: 1 unit Shallot; 6 oz Green Beans; 2 clove Garlic; 1 unit Demi-Baguette; 10 oz Steak; 1 tsp Red Pepper Flakes; 1 tbsp Vegetable Oil; 2 tbsp Butter; Salt; Black Pepper; 1 unit Beef Stock Concentrate

with Garlic Bread and Spicy Roasted Green Beans

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Trim green beans. Mince or grate garlic. Halve demibaguette lengthwise.
2

Toss green beans on a baking sheet with a drizzle of oil, salt, pepper, and chili flakes (to taste). Roast for 7 minutes (we’ll add the garlic bread then). (For 4 servings, leave green beans roasting and add garlic bread to another baking sheet.)
3

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) and garlic in a small, microwave-safe bowl. Microwave until softened, 10 seconds. Spread onto cut sides of demi-baguette; season with salt and pepper. Once green beans have roasted 7 minutes, toss and push to one side of sheet. Add garlic bread to empty side, cut sides up. Bake until green beans are tender and bread is toasted, 5-7 minutes. (For 4, roast green beans on top rack and bread on middle rack.)
4

Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.
5

Heat a drizzle of oil in pan used for 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, green beans, and garlic bread between plates. Top steak with sauce. Sprinkle green beans with additional chili flakes, if you like.

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