Meal Kit

Parisian Bistro Steak

with dauphinoise potatoes and green beans

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    4 oz. Light Cream
  • 1 Shallot
  • Info
    4 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • Info
    ½ oz. Shaved Parmesan
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

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

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
  1. 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. 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. 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. 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. 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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