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.
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 ¼ 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, ¼ tsp. salt, and ¼ tsp. pepper to pot 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. Cook until cheese browns, 15-18 minutes. Rinse pot clean and reserve. While potatoes cook, 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, 5-8 minutes per side. Remove steaks to a plate to rest and tent with foil. Wipe pan clean and reserve. Remember to always rest cooked meats before serving for juicier results.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add ¼ tsp. olive oil, 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. 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 ¼ 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 back of a spoon, 2-3 minutes. Remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!