Sirloin with Creamy Peppercorn Sauce, Parmesan Clusters & Roasted Green Beans

fresh ingredients

IN THE KIT

  • 12 oz
    sirloin
  • 12 oz
    potatoes
  • 1 oz
    Zesty house blend
  • 6 oz
    green beans
  • ½
    lemon
  • 2 oz
    shallot/butter
  • 1 oz
    garlic /pepper/salt mix
  • 2 oz
    parmesan cheese
  • 1 oz
    peppercorns
  • 6 oz
    beef stock/cream/base blend

Not Included

Olive oil

Extra salt & pepper 

 

Kitchen Items Needed

2 baking sheets 

Large bowl 

Large non stick skillet, preferable cast iron

Paper towel

Zester/box grater

Small bowl 

cook along

INSTRUCTIONS

Prep

Adjust racks to middle & top positions & preheat oven to 450 degrees;

Lightly oil both baking sheets;

Slice potatoes into ¼-inch-thick rounds (no need to peel);

Trim end of green beans if desired;

Zest lemon & squeeze juice out – place in small bowl;

Crush peppercorns by using a bottom of a pan or can.

1Make Potato Clusters

In a large bowl, combine potatoes, a large drizzle of olive oil, Zesty house blend & toss until potatoes are completely coated. Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for 12 minutes.

2Roast Potatoes & Green Beans

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, half lemon zest, a bit of lemon juice, salt, & pepper. Set on one side of the baking sheet. Once potatoes have roasted 12 minutes, remove from oven & sprinkle with Parmesan. Return to middle rack, place green beans on top rack. Roast until potatoes are tender, cheese is lightly browned, & green beans are tender, 10-12 minutes.

3Cook Steak

While veggies roast, pat steak dry with paper towels; season all over with salt & pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once shimmering hot, add steak & cook until browned on both sides for 4 mins. Turn off heat; wipe out pan. Transfer steak to sheet with green beans; roast until cooked to desired doneness, 4-6 minutes. (If green beans finish first, remove and continue roasting steak.) Set steak to one side & let rest for 2-3 minutes before slicing.

4Make Sauce

Heat a drizzle of oil in pan used for steak over medium heat. Add shallot/butter blend and cook, stirring, until softened, 1-2 mins. Add peppercorns & beef/cream blend. Simmer for 2-3 mins. Turn off heat. Season with salt & pepper.

5To Serve

Slice steak against the grain. Divide potato clusters, green beans with remaining lemon zest, & sliced steak between plates. Top steak with sauce & serve.