Meal Kit
Parisian Bistro Steak
with dauphinoise potatoes and green beans
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
Imagine strolling the streets of Paris, wending your way between beautiful buildings. Such a memorable day deserves a traditional French dinner. This meal is reminiscent of what you'd receive if you claimed a cozy table in a Parisian bistro: a tender steak in a rich, velvety sauce next to a creamy potato gratin.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 2 Sirloin Steaks
- 8 oz. Green Beans
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4 oz. Light Cream
- 1 Shallot
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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½ oz. Shaved Parmesan
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⅓ oz. Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oqlyEZOk
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Calories670
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Carbohydrates51g
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Net Carbs44g
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Fat33g
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Protein45g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Medium Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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 1/2 tsp. salt and a pinch of pepper. -
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, 1/2 tsp. salt, and 1/4 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. -
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. -
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 1/4 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. -
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 1/3 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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