In case anyone is wondering, if you saw an earlier Pork dish post, I accidentally deleted that one somehow, and just as accidentally published this one, without photos! That also means that any comments you left on that post have gone too, I apologize profusely. It is a complete mystery to me, I don't remember doing it. I shouldn't try to do things when I am tired. Catching up today after our time down in the Outer Banks last week that's all I can say. I think I will go to bed early tonight.
Today's Blue Apron Meal was excellent. We both gave it a 10. You can find the actual recipe here. We made this for the first time on Tuesday, August 29th, 2017.
Seared Steaks with Thyme Pan Sauce, Mashed Potatoes, Green Beans and Crispy Shallot
Time from preparation to plate: 35-45 minutes
Calories per serving: 650
2 Steaks (your favorite cut, about 6 ounces each)
2 Cloves of Garlic
3/4 pound of Yukon Gold Potatoes
6 ozs. Green Beans
1 Bunch of Thyme
3 tablespoons of Rice Flour
2 tablespoons of Butter
2 tablespoons of Creme Fraiche
2 tablespoons of Sherry Vinegar
Prepare the ingredients:
Heat a small pot of salted water to boiling on high.
Wash and dry the fresh produce.
Cut off and discard the steam ends of the green beans.
Medium dice the potatoes.
Peel the garlic and using the flat side of your knife, smash each clove to flatten.
Peel and thinly slice the shallot.
Blanch and shock the green beans:
Fill a medium bowl with ice water. Add a pinch of salt; set aside. To the pot of boiling water, add the green beans. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a bowl; add 1/4 of the vinegar and a drizzle of olive oil. Stir to thoroughly coat and season with salt and pepper to taste.
Cook and mash the potatoes:
Add the potatoes and half the garlic to the same pot of boiling water, cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the creme fraiche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
Make the crispy shallot:
While the potatoes cook, place the flour and shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added, add the coated shallot in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 5 minutes, or until browned and crispy. Transfer to a paper-lined plate; immediately season with salt and pepper. Rinse and wipe out the pan.
Cook the steaks:
While the potatoes continue to cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes. Carefully drain off and discard any excess oil from the pan.
Make the pan sauce and plate your dish:
To the pan of reserved fond, add the remaining garlic and whole thyme sprigs. (If the pan seems dry add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minutes, or until fragrant. Add the remaining vinegar and 1/4 cup of water (be careful as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted. Carefully remove and discard the thyme sprigs and garlic. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Divide the steaks, mashed potatoes and shocked green beans between the two dishes. Top the steams with some of the pan sauce. Top the green beans with the crispy shallot. Serve with the remaining pan sauce.
What did we think? Another meal that has become a favorite. We gave it a 10 out of 10.
Cooking steak on the stove top we had to be careful as they browned very quickly. Must remember to turn the heat down a tad and watch more carefully to prevent burning. The steak turned out great though and was excellent.
The green bean side dish was served cold, like you would a salad. I haven't had green beans this way before but they turned out great. Crisp and yet tender, and they definitely kept their color. I liked the addition of vinegar and olive oil.
We are glad that these meals are great portion control, because frankly we both said we could have eaten the whole thing all over again. There is more than enough really, but now we can bask in the glow of being good, and not having eaten more than we needed. It is a good lesson in portion control. Thanks Blue Apron!