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.
Beef Broth Concentrate
Salt and Pepper*
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.
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.
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.**)
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.
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.
Slice steak. Divide steak, roasted potatoes and shallots between plates. Spoon tomato pan sauce over steak and sprinkle over remaining parsley.