Categories: Meals
Ingredients
- 10 oz. Yukon Potatoes
- 1 Shallot
- 5 Chives
- 5 oz. Green Beans
- 2 Top Blade Steaks
- 6 fl. oz. Heavy Whipping Cream
- 1 oz. Shaved Parmesan
- ⅗ oz. Butter
- 4 tsp. Beef Demi-Glace
Directions
-
Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a small casserole dish with cooking spray. Place a colander in the sink.
-
Slice potatoes into 1/8" rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 10-12 minutes, or until softened. 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.
-
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, cover, and cook 5 minutes, stirring occasionally and gently. 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 15-18 minutes, or until cheese browns.
-
While potatoes cook, place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook 4-5 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate to rest and wipe pan clean. Remember to always rest cooked meats before serving for juicier results.
-
Place pan used to cook steaks over 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. Transfer green beans to a plate and wipe pan clean.
-
Return pan used to cook green beans to medium heat. Add ½ tsp. olive oil and remaining shallots to hot pan. Cook 30 seconds, or until fragrant, and add demi-glace and ½ cup water. Bring to a simmer and cook 2-3 minutes, or until just thick enough to coat back of a spoon. Remove from burner, add remaining butter, and swirl to incorporate.
-
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 chives.