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Pan-Seared Steak

Pan-Seared Steak

with Shallots, Roasted Potatoes, and Tomato Pan Sauce

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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.

Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

340 g

Beef Steak

340 g

Yellow Potato

100 g

Shallot

6 g

Garlic

1 unit

Beef Broth Concentrate

10 g

Parsley

113 g

Grape Tomatoes

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories693 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol93 mg
Sodium697 mg
Utensils
Utensils
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
Aluminum Foil
Measuring Cups
InstructionsPDF
Instructions
1

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.

2

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.**)

3

Meanwhile, peel, then mince or grate the garlic. Roughly chop the parsley. Halve the tomatoes.

4

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.

5

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.

6

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.