These flat, tiny onions are sweeter than typical onions. After a quick roast in the oven, they 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.
Beef Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to roast the potatoes and shallots). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Peel then cut the shallots into quarters. On a baking sheet, toss the potatoes and shallots with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until potatoes are golden-brown, 25-28 min.
Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until golden-brown and cooked to desired doneness, 3-4 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, peel, then mince or grate the garlic. Roughly chop the parsley. Halve the tomatoes.
When the steak is done, remove the pan from the heat and transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the tomatoes and garlic. Cook, stirring occasionally, until the tomatoes soften and start to break down, 3-4 min.
Add the broth concentrate(s) and 1/3 cup water (dbl for 4 ppl) to the pan. Bring to a boil over medium heat, then remove the pan from the heat. Stir in 2 tbsp butter (dbl for 4 ppl) and half the parsley. Season with salt and pepper.
Thinly slice the steak. Divide the steak, roasted potatoes and shallots between plates. Spoon the tomato pan sauce over the steak and sprinkle over the remaining parsley.