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Beef Steak with Pan Gravy

Beef Steak with Pan Gravy

with Roasted Garlic Smashed Potatoes and Shallot Green Beans

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Grab a blanket and cozy up for this stick-to-your-ribs feast. Roasted garlic adds a lovely warm and rustic touch to the savoury steak and green beans.

Tags:Quick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Top Sirloin Steak

300 g

Yellow Potato

9 g

Garlic

170 g

Green Beans

50 g

Shallot

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Beef Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

4 g

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber5 g
Protein37 g
Cholesterol120 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Medium Pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Trim green beans. Peel, then thinly slice half the shallot. Finely chop remaining shallot. Peel garlic cloves. Pat steaks dry with paper towels, then season with salt and pepper.

2

Toss green beans and sliced shallots with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Wrap garlic cloves in a small piece of foil with 1/2 tbsp oil (dbl for 4 ppl). Roast veggies and garlic packet, in the top of the oven, tossing green beans halfway through cooking, until garlic is soft and veggies are tender-crisp, 12-14 min.

3

While veggies and garlic roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry, until golden, 1-2 min per side. Remove pan from the heat, then transfer steaks to another baking sheet. Roast, in the middle of the oven, until cooked to desired doneness, 5-8 min.** When garlic is soft, remove cloves from packet and mash with a fork until smooth. Set aside.

4

While steak roasts, heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chopped shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle over flour. Cook, stirring often, until coated, 1-2 min. Stir in broth concentrate and 1 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 3-4 min. Stir in any steak juices from baking sheet, then season with salt and pepper.

5

When potatoes are tender, reserve 1/4 cup cooking liquid (dbl for 4 ppl), then drain and return potatoes to the same pot, off the heat. Using a masher, roughly mash in roasted garlic, reserved cooking liquid and 2 tbsp butter (dbl for 4 ppl). Season with salt and pepper.

6

Thinly slice steaks. Divide mash, steaks and green beans between plates. Spoon pan gravy over steaks.