Sirloin with Savory Shallot Pan Sauce, Roasted Green Beans & Italian-Spiced (Cheese) Bread
Who needs a steakhouse when you can make this restaurant-quality meal at home? Juicy, perfectly seasoned sirloin is seared to perfection and topped with a rich, savory shallot pan sauce. Roasted green beans, seasoned with Dr. C’s Magical Meat Dust, add a fresh and flavorful bite, while crispy, buttery Italian-spiced bread completes the plate. Whether you enjoy it as-is or add a cheesy twist, this dish delivers bold flavors and steakhouse-quality satisfaction—all from the comfort of your own kitchen.
Serves 4
Ingredients
- 28 oz Top Sirloin Steak
- 1 lb Green Beans
- 2 Shallots, diced
- 1 Baguette or French Bread
- 1-2 oz Beef Stock Concentrate
- 2-4 tbsp Butter
- 1 cup Shredded Cheddar Cheese (optional)
- Dr. C's Magical Meat Dust
- Dr. C's Tuscan Heat Dust (optional)
- Olive Oil
- Garlic Salt
- Salt & Pepper
Preparation Steps
1. Preheat & Prep
- Preheat the oven to 425°F.
- Dice the shallots and trim the green beans.
2. Roast the Green Beans
- Toss green beans with olive oil and spread them on a parchment-lined baking sheet.
- Season with Dr. C’s Magical Meat Dust.
- Roast for 7 minutes on the middle rack.
3. Prepare the Italian-Spiced (Cheese) Bread
- Slice the bread loaf and spread each piece with butter.
- Season with Dr. C’s Tuscan Heat Dust (optional) and garlic salt.
- After the green beans have roasted for 7 minutes, place the bread on the top rack.
- Roast both the green beans and bread for another 7 minutes.
- Remove from the oven.
-
(Optional) Sprinkle shredded cheddar cheese over the bread and return to the oven until melted.
4. Cook the Steaks
- Pat steaks dry with paper towels.
- Generously season with Dr. C’s Magical Meat Dust.
- Heat oil in a cast iron pan over medium-high heat.
- Add steaks and cook to your desired doneness.
- Remove from heat and let rest.
5. Make the Shallot Pan Sauce
- In the same pan used for the steak, add a small drizzle of oil and the diced shallots.
- Cook over medium heat until softened.
- Stir in the beef stock concentrate and a splash of water.
- Simmer until the sauce thickens.
- Remove from heat and stir in 1-2 tbsp butter.
- Season with salt & pepper to taste.
- (Optional) Thicken with a slurry of cold water (2 tbsp) and corn starch (1 tsp).
6. Serve
- Slice the bread and steaks.
- Drizzle the steaks with the shallot pan sauce.
- Serve with roasted green beans and the Italian-spiced bread.
