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Pan-Seared Steak

Pan-Seared Steak

with Shallots, Roasted Potatoes and Tomato Pan Sauce

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3.3 / 4 Ratingout of 1564 ratings
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After a quick roast in the oven, these shallots become caramelized and nearly candy-like. Served alongside juicy steak and drizzled with a rich tomato pan sauce, this dish would win any chef’s stamp of approval.

Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

300 g

Yellow Potato

6 g

Garlic

1 unit

Beef Broth Concentrate

7 g

Parsley

113 g

Grape Tomatoes

100 g

Shallot

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2510 kJ
Calories600 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber4 g
Protein43 g
Cholesterol115 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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ROAST POTATOES
ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes and shallots). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into ½-inch pieces. Peel, then cut shallots into quarters. On a baking sheet, toss potatoes and shallots with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until potatoes are golden-brown, 25-28 min.

PREP
PREP
2

While potatoes cook, roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.

COOK STEAK
COOK STEAK
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden-brown and cooked to desired doneness, 5-8 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)

START SAUCE
START SAUCE
4

When steak is done, remove the pan from heat. Transfer steak to a plate. Cover with foil and set aside to rest. Using the same pan, reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes and garlic. Cook, stirring occasionally, until tomatoes soften and start to break down, 3-4 min.

FINISH SAUCE
FINISH SAUCE
5

To the pan, add broth concentrate and 1/3 cup water (dbl for 4 ppl). Bring to a boil over medium heat, then remove the pan from heat. Stir in half the parsley, 2 tbsp butter (dbl for 4 ppl) and any juices from steak. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

Slice steak. Divide steak, roasted potatoes and shallots between plates. Spoon tomato pan sauce over steak and sprinkle over remaining parsley.