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

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • ¼ oz. Brined Green Peppercorns
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 4 Roma Tomatoes
  • Info
    1 oz. Shredded Grand Cru (Gruyere) Cheese
  • Info
    ⅗ oz. Butter
  • 1 oz. White Cooking Wine
  • 1 Shallot
  • 12 oz. Sirloin Steaks
  • Info
    2 Tbsp. Italian Panko Blend

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 3

    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 on one side, 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. While steaks cook, finish vegetables.

  4. 4

    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, make sauce.

  5. 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, 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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