Meal Kit
Culinary Collection
French Onion Steak
with peppercorn-buttered potatoes and crispy baked tomatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
- 2 Roma Tomato
- 1 Shallot
- 1 oz. Shredded Grand Cru (Gruyere) Cheese
- 1 oz. White Cooking Wine
- ⅗ oz. Butter
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Tbsp. Italian Panko Blend
- ¼ oz. Brined Green Peppercorns
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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Carbohydrates47g
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Net Carbs42g
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Fat44g
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Protein45g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
Customize It Instructions
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If using NY strip steak, follow same instructions as sirloin in Steps 2, 3, and 4, searing, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 9-11 minutes. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 2, 3, and 4, searing 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using ribeye, follow same instructions as sirloin in Steps 2, 3, and 4, searing, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
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1 Start the Vegetables
Cut potatoes into 2" dice.
Halve tomatoes lengthwise.Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on half the baking sheet. Place tomatoes, cut side up, on empty half and top with 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil.Roast in hot oven until potatoes are golden brown and tender, 30-35 minutes, flipping potatoes once halfway through.While vegetables roast, prepare ingredients. -
2 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Combine green peppercorns and softened butter in a mixing bowl, mashing until thoroughly combined. Set aside.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Sear the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.Remove from burner. -
4 Finish the Steaks and Vegetables
Remove baking sheet from oven and push potatoes to one side. Baking sheet will be hot! Use a utensil. Top potatoes evenly with green peppercorn butter. Top tomatoes evenly with panko and 1 tsp. olive oil.
Add steaks to empty space on baking sheet and top evenly with cheese. Reserve pan; no need to wipe clean.Roast again until panko is golden brown and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes.Remove from oven and rest steaks, at least 3 minutes.While vegetables roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until beginning to brown, 7-10 minutes.
Add 1/4 cup water, demi-glace, and white wine. Bring to a simmer, stirring constantly.Once simmering, stir constantly until sauce slightly thickens, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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