Meal Kit

Culinary Collection

Balsamic Fig-Glazed Sirloin

with creamy bacon Brussels sprouts

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

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)

  • 12 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Shredded Parmesan Cheese
  • ½ fl. oz. Balsamic Fig Glaze
  • ½ oz. Crumbled Bacon
  • 2 tsp. Chicken Broth Concentrate
  • ½ tsp. Garlic and Parsley Seasoning

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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    20g
  • Net Carbs
    15g
  • Fat
    39g
  • Protein
    49g
  • Sodium
    1490mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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

  • If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 11/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Massage oil and seasonings into Brussels sprouts and spread into a single layer, cut-side down.

    Roast in hot oven until tender and browned, 12-15 minutes.

    Carefully remove from oven.

    While Brussels sprouts roast, continue recipe.

  3. 3

    Cook the Steak

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add steaks to hot pan and 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. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.

    Wipe pan clean and reserve.

  4. 4

    Cook the Fig Glaze

    Return pan used to cook steaks to medium heat. Add chicken base, 2 Tbsp. water, and fig glaze to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until glaze slightly thickens, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish Brussels Sprouts and Finish Dish

    Place a large non-stick pan over medium heat. Add bacon to hot, dry pan and stir occasionally until crispy, 1-2 minutes.

    Add cream cheese, 1/4 cup water, and garlic and parsley seasoning. Stir vigorously to combine and bring to a simmer.

    Once simmering, add half the shredded cheese (reserve remaining for garnish) and stir often until melted and combined.

    Add roasted Brussels sprouts and stir until coated. Brussels sprouts will be hot! Use caution.

    Remove from burner.

    Plate dish as pictured on front of card, topping steak with fig glaze and garnishing Brussels sprouts with remaining shredded cheese. Bon appétit!

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