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Sirloin and Sherry Shallot Sauce

Sirloin and Sherry Shallot Sauce

with Garlic Parmesan Potato Clusters and Roasted Green Beans

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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 sirloin drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a heap of roasted green beans.

Tags:Family Friendly

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

1 teaspoon

Garlic Powder

¼ cup

Parmesan Cheese


14 ounce

Sirloin Steak

5 teaspoon

Sherry Vinegar

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil

7 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber7 g
Protein41 g
Cholesterol165 mg
Sodium910 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
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.