Parisian Bistro Steak

with dauphinoise potatoes and green beans

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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)

  • 1 Shallot
  • 12 oz. Yukon Potatoes
  • 8 oz. Green Beans
  • 2 Sirloin Steaks
  • Info
    4 fl. oz. Light Cream
  • Info
    ½ oz. Shaved Parmesan
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    669
  • Carbohydrates
    50g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1742mg
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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

  • 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!