Parisian Bistro Steak

Ingredients

• 1 Shallot
• 6 Chives
• 6 oz Green Beans
• 2 Sirloin Steaks
• 6 fl. oz. Heavy Whipping Cream
• 1 oz Shaved Parmesan
• ⅝ oz Butter
• 4 tsp. Beef Demi-Glace
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Cook Within: Incorporating butter into sauce off burner will allow it to enrich and thicken sauce without separating or “breaking.” This style of cooking potatoes is a “gratin,” a culinary technique where an ingredient is topped with breadcrumbs or cheese and cooked until browned on top. Browning brings out nutty flavors and intensifies savory (umami) qualities

3. 3

   Slice potatoes into ⅛” 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. Mince chives. Trim ends off green beans. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

4. 4

   Make the Green Beans: Return pan used to cook steaks to medium-high heat and add half the butter (reserve remaining for sauce), green beans, and ¼ cup water. Bring to a simmer and cook until bright green and tender, 2-4 minutes. Season to taste with salt and pepper.

5. 5

   Make the Dauphinoise Potatoes: Strain softened potatoes in colander and return to pot over medium-high heat. Add heavy cream, half the shallots and half the chives to pot. Bring to a boil, reduce to a simmer, and cover. Cook, stirring occasionally and gently, 5 minutes. Add half the Parmesan and season with a pinch of salt and pepper. Transfer potatoes to prepared oven-safe casserole dish. Top with remaining Parmesan and bake until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.

6. 6

   Prepare the Sauce: Return pan used to cook green beans to medium heat. Add ½ tsp. olive oil and remaining shallots to hot pan. Cook until fragrant, 30 seconds. Add demi-glace and ½ cup water. Bring to a simmer and cook until just thick enough to coat back of a spoon, 2-3 minutes. Remove from burner, add remaining butter, and whisk to incorporate.

7. 7

   Cook the Steaks: heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks to a plate to rest and wipe pan clean. Remember to always rest cooked meats before serving for juicier results.

8. 8

   Plate the Dish: Spoon sauce onto plate. Scoop a portion of potatoes onto plate. Place a serving of green beans next to the potatoes and place steak on top of sauce. Drizzle with more sauce, if desired. Sprinkle with remaining recipe. If using regular table salt, reduce measured amounts by Ƀ Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. Half are added to dauphinoise potatoes and remaining are twice. Half are added to dauphinoise potatoes and remaining garnish dish. Half cooks with green beans and remaining adds richness to sauce. the recipe before you start–we promise it will be time Ƀ Prepare a small casserole dish Ƀ Place a colander in the sink