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.
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You Will Need
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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