Culinary Collection
French Onion Steak
with peppercorn buttered potatoes and crispy baked tomatoes
Prep & Cook Time: 50-60 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy

Contains: Milk, Wheat

Chef
Rachel Post
In Your Box (serves 2)
- ¼ oz. Brined Green Peppercorns
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- 4 Roma Tomato
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- 1 oz. White Cooking Wine
- 1 Shallot
- 12 oz. Sirloin Steaks
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- 12 oz. Yukon Potatoes
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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Calories788
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Carbohydrates49g
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Fat42g
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Protein46g
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Sodium1356mg
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
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1 Start the Vegetables
Quarter potatoes. Halve tomatoes lengthwise. Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on ⅔rd the baking sheet. Place tomatoes, cut side up, in empty space and top with ¼ tsp. salt, a pinch of pepper, and 1 tsp. olive oil. Roast in hot oven, 20 minutes. While vegetables roast, prepare ingredients.
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2 Prepare the Ingredients
Peel and halve shallot. Slice thinly. Finely chop green peppercorns. Combine green peppercorns and softened butter in a mixing bowl, mashing until thoroughly combined. Set aside. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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3 Finish the Vegetables
Remove baking sheet from oven and carefully flip potatoes. Roast again until potatoes are golden brown and tender, 10-15 minutes. Remove baking sheet from oven. Top potatoes evenly with green peppercorn butter. Top tomatoes evenly with panko and 1 tsp. olive oil. Roast again until panko is golden brown, 7-10 minutes. While vegetables roast, cook steaks.
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4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 4-6 minutes. Flip steaks, and top evenly with cheese. Cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Remove steaks to a plate and rest, 3 minutes. Tent with foil. Wipe pan clean and reserve.
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5 Make Sauce and Finish Dish
Return pan used 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 ¼ cup water, beef 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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