Sirloin and Sherry-Shallot Sauce

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• beef stock concentrate
  2 unit
• butter
  2 tbsp
• garlic powder
  2 tsp
• green beans
  12 oz
• olive oil
  4.333 tbsp
• pepper
• salt
• shallot
  1 unit
• sherry vinegar
  5 tsp
• sirloin steak
  28 oz
• sour cream
  4 tbsp
• vegetable oil
  4 tsp
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• large bowl
• baking sheet
• paper towels
• large pan
• large pan

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 unit, Yukon Gold potatoes: 24 oz
2. 

   2

   Lightly oil a baking sheet with vegetable oil . 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 .

   vegetable oil: 4 tsp, olive oil: 4.333 tbsp, garlic powder: 2 tsp, salt, pepper
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, ⏱️ 12 minutes to ⏱️ 15 minutes .

   green beans: 12 oz, Parmesan cheese: ½ cup
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 oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 4 minutes to ⏱️ 6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

   sirloin steak: 28 oz
5. 

   5

   Heat a drizzle of oil in same large pan over medium heat. Add shallot and cook, stirring, until softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Pour in sherry vinegar ; simmer until reduced by half, ⏱️ 15 seconds to ⏱️ 30 seconds . Stir in water and beef stock concentrate . Simmer until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in sour cream and butter . Season with salt and pepper.

   sherry vinegar: 5 tsp, water: ⅓ cup, beef stock concentrate: 2 unit, sour cream: 4 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.