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)
- 4 Roma Tomatoes
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
- 1 Shallot
- 1 oz. White Cooking Wine
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1 oz. Shredded Grand Cru (Gruyere) Cheese
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⅗ oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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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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Calories800
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Carbohydrates51g
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Net Carbs45g
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Fat44g
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Protein46g
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Sodium1390mg
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, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on 2/3rd the baking sheet.Place tomatoes, cut side up, in empty space and top with 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil.Roast in hot oven, 20 minutes.While vegetables roast, prepare ingredients. -
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 1/4 tsp. salt and a pinch of pepper. -
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 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 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 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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