Bavette Steak & Sherry Shallot Sauce with Garlic Parmesan Potato Clusters & Roasted Green Beans Reci

Bavette Steak & Sherry Shallot Sauce with Garlic Parmesan Potato Clusters & Roasted Green Beans Reci

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Ingredients

  • 1 unit Shallot
  • 12 ounces Yukon Gold Potatoes
  • 6 ounces Green Beans
  • 1 teaspoon Garlic Powder
  • ¼ cup Parmesan Cheese
  • 10 ounces Bavette Steak
  • 5 teaspoons Sherry Vinegar
  • 1 unit Beef Stock Concentrate
  • 2 tablespoons Sour Cream
  • 4 teaspoons Vegetable Oil
  • 7 teaspoons Olive Oil
  • 1 tablespoon Butter
  • Salt
  • Pepper

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