Seared Steak with Shallot Pan Sauce, Green Beans & Scalloped Potatoes

fresh ingredients


  • 12 oz
  • 6 oz
    green beans
  • 8 oz
    cream cheese/milk blend
  • 4 oz
    parmesan cheese
  • 10 oz
  • 1 pc
  • 6 oz
    beef stock/base blend
  • 1 oz
    red wine vinegar
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Microplane or grater

Medium ovenproof skillet

Medium heavy skillet (preferably cast-iron)




cook along



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.

1Prepare Potato Base

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.

2Bake Scalloped Potatoes

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.

3Prep Steaks & Beans

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.

4Cook Beans

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.

5Cook Steaks

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.

6Make Pan Sauce & Serve

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!