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Hello Fresh Sirloin and Sherry Shallot Sauce
Hello Fresh Sirloin and Sherry Shallot Sauce
33.4 oz
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About
Ingredients
Yukon Gold Potatoes, Sirloin Steak (contains Up To 10% Of A Solution Of Water, Lemon Juice Concentrate, Vinegar, Salt And Vinegar Powder), Green Beans, Shallot, Parmesan Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-caking Agent [potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (cultured Milk & Cream, Contains Less Than 2% Of Each Of The Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor [milk], Potassium Sorbate [preservative), Sherry Vinegar, Beef Stock Concentrate (beef Stock, Natural Flavor, Salt, Beef Fat, Sugar, Maltodextrin, Yeast Extract And Xanthan Gum), Garlic Powder
Directions
4 Simple Steps: 1: Preheat oven to 450 degrees. For easy cleanup, line a baking sheet with aluminum foil. Wash and dry all produce. Slice potatoes into 1/4 inch-thick rounds (no need to peel). Toss in a large bowl with 2 tbsp olive oil, garlic powder, salt and pepper until well coated. Arrange coated potatoes on one side of prepared sheet into clusters (about 6 slightly overlapping slices each). Roast potatoes on top rack for 10 minutes. 2. Meanwhile, halve, peel, and mice half the shallot (save remaining half for another use). Trim green beans. Once potatoes have roasted 10 minutes, remove baking sheet from oven. Toss green beans on empty side of sheet with a large drizzle of olive oil, salt, and pepper. Tip: If green beans don't fit, add to a separate baking sheet. Sprinkle potatoes with parmesan. Return baking sheet to rack and roast until potatoes and green beans are tender and cheese is lightly browned, 12-15 minutes. 3. Pat steak dry with paper towels; season generously with pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. (Steak is fully cooked when internal temperature reaches 145 degrees). Transfer to a cutting board to rest. Wipe out pan. 4. Melt 1 tbsp butter in same pan over medium heat. Add minced shallot and cook, stirring, until softened, 1-2 minutes. Pour in 2-1/2 tsp vinegar (be sure to measure, as we sent more). Simmer until reduced by half, 15-30 seconds. Add stock concentrate and 1/4 cup water. Simmer until thickened, 2-3 minutes. Remove pan from heat. Stir in sour cream, 1 tbsp butter, and any resting juices from steak until sauce is smooth. Season with salt and pepper. Thinly slice steak against the grain. Divide potatoes, green beans, and steak between plates. Top steak with sauce and serve.
Keep refrigerated.
Yukon Gold Potatoes, Sirloin Steak (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Green Beans, Shallot, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agent [Potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (Cultured Milk & Cream, Contains Less than 2% of Each of the Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor (Milk), Potassium Sorbate (Preservative), Sherry Vinegar, Beef Stock Concentrate (Beef Stock, Natural Flavor, Salt, Beef Fat, Sugar, Maltodextrin, Yeast Extract and Xanthan Gum), Garlic Powder.
Warnings
Contains: milk
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 440
- Total Fat 11g17%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 100mg33%
- Sodium 1360mg57%
- Total Carbohydrate 40g13%
- Dietary Fiber 7g28%
- Sugars 8g
- Protein 40g
Ingredients
Yukon Gold Potatoes, Sirloin Steak (contains Up To 10% Of A Solution Of Water, Lemon Juice Concentrate, Vinegar, Salt And Vinegar Powder), Green Beans, Shallot, Parmesan Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-caking Agent [potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (cultured Milk & Cream, Contains Less Than 2% Of Each Of The Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor [milk], Potassium Sorbate [preservative), Sherry Vinegar, Beef Stock Concentrate (beef Stock, Natural Flavor, Salt, Beef Fat, Sugar, Maltodextrin, Yeast Extract And Xanthan Gum), Garlic Powder
Directions
4 Simple Steps: 1: Preheat oven to 450 degrees. For easy cleanup, line a baking sheet with aluminum foil. Wash and dry all produce. Slice potatoes into 1/4 inch-thick rounds (no need to peel). Toss in a large bowl with 2 tbsp olive oil, garlic powder, salt and pepper until well coated. Arrange coated potatoes on one side of prepared sheet into clusters (about 6 slightly overlapping slices each). Roast potatoes on top rack for 10 minutes. 2. Meanwhile, halve, peel, and mice half the shallot (save remaining half for another use). Trim green beans. Once potatoes have roasted 10 minutes, remove baking sheet from oven. Toss green beans on empty side of sheet with a large drizzle of olive oil, salt, and pepper. Tip: If green beans don't fit, add to a separate baking sheet. Sprinkle potatoes with parmesan. Return baking sheet to rack and roast until potatoes and green beans are tender and cheese is lightly browned, 12-15 minutes. 3. Pat steak dry with paper towels; season generously with pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. (Steak is fully cooked when internal temperature reaches 145 degrees). Transfer to a cutting board to rest. Wipe out pan. 4. Melt 1 tbsp butter in same pan over medium heat. Add minced shallot and cook, stirring, until softened, 1-2 minutes. Pour in 2-1/2 tsp vinegar (be sure to measure, as we sent more). Simmer until reduced by half, 15-30 seconds. Add stock concentrate and 1/4 cup water. Simmer until thickened, 2-3 minutes. Remove pan from heat. Stir in sour cream, 1 tbsp butter, and any resting juices from steak until sauce is smooth. Season with salt and pepper. Thinly slice steak against the grain. Divide potatoes, green beans, and steak between plates. Top steak with sauce and serve.
Keep refrigerated.
Yukon Gold Potatoes, Sirloin Steak (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Green Beans, Shallot, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agent [Potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (Cultured Milk & Cream, Contains Less than 2% of Each of the Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor (Milk), Potassium Sorbate (Preservative), Sherry Vinegar, Beef Stock Concentrate (Beef Stock, Natural Flavor, Salt, Beef Fat, Sugar, Maltodextrin, Yeast Extract and Xanthan Gum), Garlic Powder.
Warnings
Contains: milk
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