Directions: |
Directions:You Will Need
Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 1 Small Oven-Safe Casserole Dish 1 Medium Pot 1 Colander 1 Medium Non-Stick Pan
Before You Cook
Preheat oven to 450 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil
Prepare a small casserole dish with cooking spray
Ingredient(s) used more than once: shallot
Step 1 - Prepare the Ingredients
1
Prepare the Ingredients
Slice potatoes into thin 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. Trim ends off green beans. Pat steaks dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Step 2 - Make the Dauphinoise Potatoes
2
Make the Dauphinoise Potatoes
Strain softened potato slices in a colander and return to pot. Add cream, half the shallot (reserve remaining for sauce), half the Parmesan, ½ tsp. salt, and ¼ tsp. pepper and stir gently. Transfer potatoes to prepared casserole dish. You may also use a small oven-safe pan. Top with remaining Parmesan and place on prepared baking sheet to catch any drips. Bake in hot oven until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.
Step 3 - Cook the Steaks
3
Cook the Steaks
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side Remove steaks to a plate, rest at least 5 minutes, and tent with foil. Resting cooked meats before serving makes for juicier results. Wipe pan clean and reserve.
Step 4 - Cook the Green Beans
4
Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil and green beans, and cook, 1 minute. Add ¼ cup water and a pinch of salt and pepper. Cover, and cook until tender, 4-6 minutes. Remove green beans to a plate. Wipe pan clean and reserve.
Step 5 - Make the Sauce
5
Make the Sauce
Return pan used to cook green beans to medium heat. Add 1 tsp. olive oil and remaining shallot to hot pan. Cook until fragrant, 30 seconds. Add demi-glace and ⅓ cup water. Bring to a simmer and cook until just thick enough to coat the back of a spoon, 2-3 minutes. Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer. Plate dish as pictured on front of card, drizzling sauce over steaks. Bon appétit! |
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