Parisian Bistro Steak w/ dauphinoise potatoes and green beans

I'm in week 5 of my Home Chef meals. I've only made a couple because I was off to Tucson for a bit. The friend who made those meals reported back that they were 'just ok'.

The one thing I like about these is you get the ingredient amounts exactly what you need. So you don't have to buy an entire thing of heavy cream for 6 oz. You get 6oz in the box. Perfect. I feel like I'm not wasting food as much.

The two portion is questionable. Maybe I think portions are larger than they are (most likely considering my weight...)

This meal overall is delicious. I'll repeat it for sure.

Parisian Bistro Steak w/ dauphinoise potatoes and green beans
Recipe from Home Chef

Serves 2

10 oz Yukon Gold potatoes
1 shallot
6 chives
6 oz green beans
2 sirloin steaks
6 fl oz Heavy Whipping Cream
1 oz shaved Parmesan
6 oz butter
4 tsp beef demi-glace

You'll need:
Olive oil
Salt and pepper
Cooking spray

Slice potatoes into 1/8" rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to boil. Reduce to a simmer and cook until softened, 10-12 minutes. While potatoes cook, peel and mince shallot. Mince chives. Trim ends of green beans. Rinse steaks, pat dry and season both sides with salt and pepper.

Strain softened potatoes and return to pot over medium-high heat. Add heavy cream, half the shallots, and half the chives to pot. Bring to a boil, reduce to a simmer, and cover. Cook stirring occasionally and gently, 5 minutes. Add half the Parmesan and season with salt and pepper. Transfer potatoes to prepared oven-safe casserole dish. Top with remaining Parmesan and bake until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.

Place a medium non stick pan over medium-high heat. Add 1 T olive oil and steaks to hot pan and cook until steaks reach a minimum internal temp of 145F,  4-5 minutes per side. Remove steaks to a plate to rest and wipe pan clean.

Return pan used to cook steaks to medium-high heat and add half the butter, green beans and 1/4 c water. Bring to a simmer and cook until bright green and tender, 2-4 minutes. Season with salt and pepper.

Return pan used to cook green beans to medium heat. Add 1/2 tsp olive oil and remaining shallots to hot pan. Cook until fragrant, 30 seconds. Add demi-glace and 1/2 c water. Bring to a simmer and cook until just thick enough to coat the back of a spoon, 2-3 minutes. (mine took too long to thicken so I added some corn starch). Remove from burner, add remaining butter, and whisk to incorporate.