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Bavette Steak & Sherry Shallot Sauce

Bavette Steak & Sherry Shallot Sauce

with Crème Fraîche Mashed Potatoes & Roasted Green Beans

Gourmet
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A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: this seared bavette steak that’s drizzled in a deluxe, sherry vinegar-spiked pan sauce with creamy mashed potatoes and a heap of roasted green beans.

Allergens:Milk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

4 tablespoon

Crème Fraîche

(ContainsMilk)

10 ounce

Bavette Steak

5 teaspoon

Sherry Vinegar

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories820 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate38 g
Sugar8 g
Dietary Fiber7 g
Protein48 g
Cholesterol165 mg
Sodium570 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Potato Masher
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve and peel shallot; finely chop half (save the rest for another use).

2

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Drain and return potatoes to pot; mash with crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season generously with salt and pepper. • Keep covered off heat until ready to serve.

3

• Meanwhile, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until green beans are tender, 10-12 minutes.

4

• While green beans roast, pat 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, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

5

• Heat a drizzle of oil in same pan over medium heat. Add chopped shallot; cook, stirring, until softened, 1-2 minutes. • Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). Simmer until thickened, 2-3 minutes more. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

6

• Slice steak against the grain. • Divide steak, mashed potatoes, and green beans between plates. Top steak with sauce and serve.