Meal Kit
Culinary Collection
Balsamic-Red Wine Steak with Goat Cheese Fondue Potatoes and Cauliflower
Culinary Collection
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
- 8 oz. Cauliflower Florets
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4 oz. Light Cream
- 2 oz. Red Cooking Wine
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1 oz. Light Cream Cheese
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1 oz. Goat Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ oz. Balsamic Vinegar
- 6 Chive Sprigs
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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Calories780
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Carbohydrates48g
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Net Carbs43g
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Fat44g
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Protein45g
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Sodium1110mg
Recipe Steps
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
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1 Prepare The Ingredients
Cut cauliflower florets into 1” pieces.
Cut potatoes into 1" dice.Mince chives. -
2 Roast The Vegetables
Place cauliflower and potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until tender, 14-16 minutes.
While vegetables cook, cook the steak. -
3 Cook The Steak
Pat steaks dry, and season both sides with a pinch of salt and pepper.
"Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side." Remove steaks to a plate and reserve pan; wipe clean.While steaks cook, make fondue sauce -
4 Make The Fondue Sauce
Place a small nonstick pan over medium heat and add light cream and cream cheese. Bring to a boil. Cook for 1 minute. Remove from heat and stir in goat cheese until smooth.
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5 Make The Balsamic Sauce and Finish The Dish
In the same pan used for the steaks, add red wine over medium heat. Bring to a simmer. Add balsamic vinegar and cook 1 minute. Add demi and cook until slightly thickened, 2-3 minutes.
Plate dish as pictured on front of card, topping vegetables with fondue sauce and garnishing the dish with chives. Bon appétit!
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