Steak with Green Beans, Shallot and Tomato Confit and Crispy Potatoes
A slap-up meal that you don't need to leave the house for. This dish is a real treat for all. If you fancy upgrading for a special occasion, we'd recommend a juicy rib eye!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan. Lay the cubed frozen potatoes onto a baking sheet and sprinkle over the dried oregano. Once the oven is at temperature place the tray in and cook for 25-30 minutes as per the packet instructions.
Step 2
Boil a pan of water and cook the green beans for 2-3 minutes until just tender. Drain and leave to one side.
Step 3
Into the pan you cooked the green beans in, add 1/3rd of the olive oil. Turn the heat to medium and add the diced shallots, chopped cloves of garlic, chopped tomatoes and a large pinch of salt and pepper. Cook on low heat for 5-6 minutes until the shallots are soft and the tomatoes have broken down. Add in the Dijon mustard and stir through the beans, heat through and turn off the heat.
Step 4
Place a large frying pan on to high heat and turn on your extractor 😁. Add the remaining olive oil to the pan. Season the steaks with salt and pepper on both sides before carefully laying them into the hot oil. Cook for 2 minutes per side for rare, 3 minutes per side for medium and 5 minutes per side for well down. Once you have turned the steaks once, add the caramelised shallot butter (if the steaks have come with this) and allow it to melt. Turn the steaks over in the butter to keep them moist. Make sure you leave your steaks to rest (out of the hot pan) for 4-5 minutes before serving.
Step 5
While the steaks are resting, reheat the green beans on the hob until heated through and serve the crispy potatoes. Place the steaks, along with any pan juices onto each plate along with the green beans and a spoonful of Dijon mustard if you wish.
- Ingredients
- Based on 4 servings
-
3 tbsp Olive OIl 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
4 Tomaotes, core removed and diced 4x Sainsbury's Tomatoes Loose -
4 Steak with Caramelised Shallot Butter 2x JS 2 Beef Steaks Red Wine 300g -
2 Shallots, peeled and finely diced 1x Sainsbury's Echalion Shallots 400g -
700g Parmentier Potatoes 1x Sainsbury's Mini Crispy Potatoes 700g -
1 tsp Dijon Mustard, plus extra to serve if you wish 1x Sainsbury's Dijon Mustard 185g -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
400g Fine Green Beans, top and tailed 2x Sainsbury's Extra Fine Beans 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
3 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic