Meal Kit
Culinary Collection
Asiago Fondue Sirloin
with fondant potatoes and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Fiber RichOver 30g protein
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
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1 oz. Beurre Blanc Butter
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1 oz. Shredded Asiago Cheese
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1 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories820
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Carbohydrates45g
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Net Carbs39g
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Fat50g
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Protein47g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Oven-Safe Casserole Dish
- 2 Microwave-Safe Bowls
- 2 Medium Non-Stick Pans
- 1 Peeler
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare Ingredients and Make Butter Sauce
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and slice potatoes into 1"-thick rounds.Mince chives.Place roasted garlic and herb butter, half the chicken base (remaining is yours to use as you please!), and 2 Tbsp. water in a microwave-safe bowl. Microwave uncovered until melted, 30-60 seconds.Carefully remove from microwave and stir to combine. Set aside.Pat steaks dry. Season both sides with garlic salt and a pinch of pepper. -
2 Roast the Potatoes
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir to combine and cook until potatoes are golden-brown, 2-3 minutes per side.
Remove from burner. Transfer potatoes to prepared casserole dish. Wipe pan clean and reserve.Evenly top potatoes with butter sauce.Roast in hot oven until potatoes are tender, 18-22 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Brussels Sprouts
Return pan used to cook potatoes to medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 4-5 minutes.Uncover and add 1/4 tsp. salt. Stir occasionally until Brussels sprouts are tender, 5-7 minutes.Stir in beurre blanc butter until melted and combined, 1-2 minutes.Remove from burner.While Brussels sprouts cook, continue recipe. -
4 Cook the Steaks
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Asiago Fondue and Finish Dish
In another microwave-safe bowl, combine shredded cheese, 2 Tbsp. water, and softened cream cheese.
Microwave uncovered until cheeses are melted, 30-60 seconds.Carefully remove from microwave and stir to combine.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping steak with Asiago fondue. Slice steak, if desired. Garnish potatoes with chives. Bon appétit!
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