HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak With Shallot Pan Sauce
Steak with Shallot Pan Sauce

Steak with Shallot Pan Sauce

with Garlic Bread and Spicy Sauteed Green Beans

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A drizzle of buttery pan sauce takes perfectly-cooked steaks from good to mind-blowing. After the meat is seared, we utilize those precious pan drippings to create a silky, aromatic sauce that’s beefed up with rich broth, finely chopped shallot, and a pat of butter. It’s all served with garlic bread and spicy roasted green beans for a complete (and dare we say elegant?) meal.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


6 ounce

Green Beans

2 clove


1 unit

Demi Baguette

(ContainsSoy, Wheat)

10 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate29 g
Sugar6 g
Dietary Fiber4 g
Protein34 g
Cholesterol120 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Trim green beans. Mince or grate garlic. Halve demi-baguette lengthwise.


Toss green beans on a baking sheet sheet with a drizzle of oil, salt, pepper, and chili flakes (to taste). Roast for 7 minutes (we’ll add the garlic bread then).


Place 1 TBSP butter and garlic in a small microwave-safe bowl. Microwave until softened, 10 seconds. Spread onto cut sides of demi-baguette; season with salt and pepper. Once green beans have roasted 7 minutes, toss and push to one side of baking sheet. Add garlic bread to empty side, cut sides up. Return to oven and bake until green beans are tender and bread is lightly toasted, 5-7 minutes.


Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.


Heat a drizzle of oil in pan used to cook steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook, scraping up any browned bits from bottom of pan, until reduced by half, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.


Divide steak, green beans, and garlic bread between plates. Top steak with sauce. Sprinkle green beans with chili flakes (to taste).