Meal Kit
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
Chef
Justin Paruszkiewicz
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
- 2 Sirloin Steaks
- 6 oz. Cremini Mushrooms
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4 oz. Light Cream
- 1 Shallot
- 2 fl. oz. Sherry
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⅗ oz. Butter
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½ fl. oz. Worcestershire Sauce
- ½ oz. Dijon Mustard
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2 tsp. Beef Flavor Demi-Glace Concentrate
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) Wq4k1DP4
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Calories700
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Carbohydrates56g
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Fat30g
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Protein46g
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Sodium1370mg
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
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
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 1/4" 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), 1/4 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, 1/2 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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