Sirloin and Sherry-Shallot Sauce

🥘 Ingredients

• beef stock concentrate
  2 oz
• butter
  2 tbsp
• garlic powder
  1 tsp
• green beans
  8 oz
• olive oil
  5 tbsp
• parmesan cheese
  1 oz
• shallot
  1 piece
• sherry vinegar
  1 tbsp
• sirloin steak
  14 oz
• sour cream
  2 tbsp
• vegetable oil
  2 tbsp
• yukon gold potatoes
  2 medium

🍳 Cookware

• baking sheet
• large bowl
• baking sheet
• large pan
• cutting board

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot . Slice yukon gold potatoes into ¼-inch-thick rounds (no need to peel).

   shallot: 1 piece, yukon gold potatoes: 2 medium
2. 

   2

   Lightly oil a baking sheet . In a large bowl , combine potatoes, 4 TBSP olive oil , garlic powder , and a couple large pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for ⏱️ 10 minutes .

   olive oil: 5 tbsp, garlic powder: 1 tsp
3. 

   3

   Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted 10 minutes, remove from oven and sprinkle with parmesan cheese . Return to middle rack and place green beans on top rack. Roast until potatoes are tender, cheese is lightly browned, and green beans are tender, ⏱️ 15 minutes .

   green beans: 8 oz, parmesan cheese: 1 oz
4. 

   4

   While green beans roast, pat sirloin steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

   sirloin steak: 14 oz, vegetable oil: 2 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Add shallot and cook, stirring, until softened, ⏱️ 2 minutes . Pour in sherry vinegar ; simmer until reduced by half, ⏱️ 30 seconds . Stir in ⅓ cup water and beef stock concentrate . Simmer until thickened, ⏱️ 3 minutes . Turn off heat. Stir in sour cream and 2 TBSP butter . Season with salt and pepper.

   sherry vinegar: 1 tbsp, beef stock concentrate: 2 oz, sour cream: 2 tbsp, butter: 2 tbsp
6. 

   6

   Slice steak against the grain. Divide potato clusters, green beans, and steak between plates. Top steak with sauce and serve.