Beef-and-Sherry "Steak Diane"

with cremini and Dijon cream sauce, mashed potatoes, and asparagus

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Named in honor of Diana, the Roman goddess of the hunt, “Steak Diane” celebrates a quality cut of meat by bathing it in a luscious, Sherry-spiked sauce of pan juices with cream, cremini mushrooms, and a hint of Dijon mustard. Traditionally made with venison, our version uses tender flat-iron steaks. To make this a meal truly fit for a mythological deity, we round it out with buttery whipped potatoes and roasted asparagus.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Asparagus
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Sirloin Steaks
  • Info
    ⅗ oz. Butter
  • Info
    4 oz. Light Cream
  • Info
    ½ fl. oz. Worcestershire Sauce
  • Info
    2 tsp. Beef Demi-Glace
  • ½ oz. Dijon Mustard
  • 2 fl. oz. Sherry

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
    698
  • Carbohydrates
    56g
  • Fat
    30g
  • Protein
    46g
  • Sodium
    1367mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel potatoes and cut into 1" chunks. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 12-16 minutes. While potatoes simmer, trim woody ends off asparagus. Cut mushrooms into ¼" slices. Peel and mince shallot. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Asparagus

    Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Roast in hot oven, 5 minutes. Remove from oven and carefully move asparagus to one side to make room for steaks. Asparagus will finish cooking in a later step. While asparagus roasts, sear steaks.

  • 3

    Cook the Steaks

    Season steaks on both sides with Worcestershire. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Remove steaks from Worcestershire, letting excess drip off. Reserve Worcestershire. Add steaks to hot pan and sear undisturbed until lightly browned, 2-3 minutes. Flip steaks, and place in empty space on baking sheet. Pour reserved Worcestershire over. Roast until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove cooked steaks to a plate, tent with foil, and rest at least 5 minutes. Reserve pan; no need to wipe clean. While steaks roast, finish potatoes.

  • 4

    Make the Potatoes

    Drain cooked potatoes in a colander. Return to pot and add half the butter, half the cream (reserve remaining of both for sauce), ¼ tsp. salt, and a pinch of pepper. Mash until smooth. Cover and set aside.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat. Add remaining butter, shallot, and mushrooms to hot pan and stir occasionally until aromatic, 3-4 minutes. Add demi-glace, ½ cup water, Dijon mustard, sherry, and remaining cream and stir occasionally until sauce is creamy and slightly thickened, 3-5 minutes. Remove from burner. Plate dish as pictured on front of card, spooning sauce over potatoes and steak. Bon appétit!

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