Seared Steak with Shallot Pan Sauce, Green Beans & Scalloped Potatoes
We take all the best elements of a steakhouse meal & bring them together for a dish that will be sure to impress. We do a quick an easy version of scalloped potatoes, perfectly seared steak with a gorgeous pan sauce, & green beans – this is the ultimate meat-&-potatoes dinner.
IN THE KIT
6 ozgreen beans
8 ozcream cheese/milk blend
4 ozparmesan cheese
6 ozbeef stock/base blend
1 ozred wine vinegar
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Microplane or grater
Medium ovenproof skillet
Medium heavy skillet (preferably cast-iron)
Preheat oven to 450°F with a rack in the upper third;
Peel potatoes; slice into ¼-inch thick rounds;
Halve & thinly slice shallot, then finely chop 2 tablespoons shallot.
In a medium ovenproof skillet, combine cream cheese & milk blend; cook over medium-high heat, whisking until combined, 1–2 minutes. Season to taste with salt & pepper.
Add potatoes & sliced shallots to skillet with cream cheese mix, shaking to distribute in an even layer (potatoes won't be completely submerged). Bring to a boil. Reduce heat to medium, cover & cook until slightly thickened, about 5 minutes. Top with parmesan. Bake on upper oven rack until potatoes are tender & browned on top, about 20 minutes.
Trim stem ends from green beans. Pat steaks dry & season all over with salt & pepper. Heat 2 teaspoons oil in a medium heavy skillet (preferably cast-iron) over medium-high until very hot.
Add green beans & a pinch each of salt & pepper to hot skillet, and toss. Add 2 tablespoons water; cover & cook until crisp-tender, about 2 minutes. Uncover & continue to cook, stirring, until tender & charred in spots, about 3 minutes. Transfer to a bowl & cover to keep warm until ready to serve.
Add 1 teaspoon oil & steaks to same skillet & cook, turning once, until lightly charred, 2–3 minutes per side for medium-rare (or longer for desired doneness). Transfer steaks to a cutting board & let rest for 5 minutes. Return skillet to medium heat. Add 1 teaspoon oil & chopped shallots; cook, stirring, until golden, about 30 seconds.
To shallots in skillet, beef stock/blend & red wine vinegar; cook over medium-high heat until sauce is thick & glossy, about 2 minutes. Off heat, stir in garlic butter & any steak juices; season with salt & pepper. Thinly slice steaks, if desired. Serve steak with green beans & scalloped potatoes. Drizzle pan sauce on top. Enjoy!