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.
Category: not set
Cuisine: not set
1 unit Shallot
6 ounce Green Beans
2 clove Garlic
1 unit Demi Baguette
10 ounce Sirloin Steak
1 unit Beef Stock Concentrate
1 teaspoon Chili Flakes
1 tablespoon Vegetable Oil
2 tablespoon Butter
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