Sirloin and Sherry-Shallot Sauce

Name: Sirloin and Sherry-Shallot Sauce with Garlic Parmesan Potato Clusters and Roasted Green Beans
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Shallot; 24 oz Potato; 12 oz Green Beans; 2 tsp Garlic Powder; 1/2 cup Parmesan Cheese; 28 oz Steak; 5 tsp Sherry Vinegar; 2 unit Beef Stock Concentrate; 4 tbsp Sour Cream; 4 tsp Vegetable Oil; 13 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Garlic Parmesan Potato Clusters and 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 sirloin drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a heap of roasted green beans.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
24 oz Potato
12 oz Green Beans
2 tsp Garlic Powder
1/2 cup Parmesan Cheese
28 oz Steak
5 tsp Sherry Vinegar
2 unit Beef Stock Concentrate
4 tbsp Sour Cream
4 tsp Vegetable Oil
13 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Slice potatoes into ¼-inch-thick rounds (no need to peel).
2

Lightly oil a baking sheet. In a large bowl, combine potatoes, 4 TBSP olive oil, garlic powder, and a couple large pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for 10 minutes.
3

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted 10 minutes, remove from oven and sprinkle with Parmesan. Return to middle rack and place green beans on top rack. Roast until potatoes are tender, cheese is lightly browned, and green beans are tender, 12-15 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, 4-6 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 shallot and cook, stirring, until softened, 1-2 minutes. Pour in vinegar; simmer until reduced by half, 15-30 seconds. Stir in ⅓ cup water and stock concentrates. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 2 TBSP butter. Season with salt and pepper.
6

Slice steak against the grain. Divide potato clusters, green beans, and steak between plates. Top steak with sauce and serve.

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