Sirloin and Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters and Roasted Green Beans
- Milk
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 sirloin drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a heap of roasted green beans.
Ingredients
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 teaspoon
Garlic Powder
¼ cup
Parmesan Cheese
(Contains: Milk)
14 ounce
Sirloin Steak
5 teaspoon
Sherry Vinegar
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
7 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel shallot. Finely chop one half (save other half for another use). Slice potatoes into ¼-inch-thick rounds (no need to peel).
Lightly oil a baking sheet. In a large bowl, combine potatoes, 2 TBSP olive oil (4 TBSP for 4 servings), 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 12 minutes.
Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. 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, 10-12 minutes.
While veggies 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 until browned, 3-6 minutes per side. Turn off heat; wipe out pan. Transfer steak to sheet with green beans; roast until cooked to desired doneness, 4-7 minutes. (If green beans finish first, remove from sheet and continue roasting steak.) Set aside to rest.
Heat a drizzle of oil in pan used for steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the vinegar (use all for 4 servings). Simmer until reduced by half, 15-30 seconds. Stir in ¼ cup water (⅓ cup for 4) and stock concentrate. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Slice steak against the grain. Divide potato clusters, green beans, and sliced steak between plates. Top steak with sauce and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sherry shallot sauce was a standout — savory, rich, and a genuine upgrade for the steak. Some found the sherry vinegar a bit tart or strong, so start with a smaller amount and adjust to taste.
- Ease of prep: The recipe is straightforward and easy to follow, though getting the steak to the right doneness takes some attention. Cooking the steak on the grill instead of the pan worked well for several reviewers.
- Suggestions: If your steak is thick, consider butterflying it or finishing it in the oven after searing to ensure even cooking. One reviewer noted that letting the meat rest out of the fridge before cooking made a noticeable difference in tenderness.
- Leftovers: The sauce keeps well and tastes great spooned over leftover potatoes the next day; the steak is best sliced and served fresh.
- Potatoes: The garlic Parmesan potato clusters were a highlight — crispy, cheesy, and easy to make. A few reviewers suggest cooking them a touch longer for extra crispiness, and using parchment paper for easier cleanup.
- Salad: The mixed greens were a simple, refreshing side, though several reviewers found them plain and suggested adding walnuts, pears, or craisins to boost the salad.
Reviews from our home cooks
The shallot sauce is one of the best sauces I've ever tasted! Very simple recipe as well
This was excellent, best tasting piece of sirloin we have had in ages. Everything went together so well. I added some roasted asparagus to the potatoes, it was spot on!
This was also great taste and easy to make. I would add a little more sherry sauce for the potatoes.
One of our favorite gourmet recipes. Sirloin was not as tasty as the bavette steaks typically provided, but we'll definitely order this again.
Sirloin was tender, salad greens were very fresh and the potatoes were a great side dish.
Perfect meal. Everything came out great. The sirloin was tender and delicious, I made mine medium rare.
Incredible!! The steaks were such a great cut. I cooked this meal the day I got the box, so it was very fresh. I added a little bit of Belle Meade Sherry Cask bourbon to the sherry sauce, which made it even more incredible!! 10/10 worth the extra money.
Sauce on meat was marvelous. I liked the tip to let the meat sit out for an hour before cooking. It was the best steak I have ever cooked. I liked the dressing on the salad. For the potatoes next time I will slice them thicker and cook them a shorter time
I give this a 3 star only because of personal taste. The sherry vinegar was really strong. The taste and smell in the vinegar wasn't as strong in the sauce but I couldn't stand it for the greens.
Potato clusters were amazing. Why haven't I thought of that before?!
