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Garlic Dijon Sirloin

with lemony green beans and potatoes

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Over 30g protein
  • GLUTEN-SMART

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In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 12 oz. Sirloin Steaks
  • 8 oz. Green Beans
  • Info
    2 oz. Creme Fraiche
  • Info
    ⅘ oz. Lemon Garlic Butter
  • 1 Tbsp. Minced Garlic and Parsley
  • 1 Tbsp. Grained Dijon Mustard
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 tsp. Savory Seasoning
  • 1 tsp. Garlic Pepper
Contains: Sulfites
Food intolerance information

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
    760
  • Carbohydrates
    50g
  • Net Carbs
    42g
  • Fat
    46g
  • Protein
    44g
  • Sodium
    1520mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl
  • 1 Large 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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Prepare the Vegetables

    Cut potatoes into 1/2" dice.

    Add potatoes and 1 Tbsp. water to a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a knife, 4-6 minutes.

    While potatoes microwave, trim green beans, if necessary.

    Carefully remove bowl from microwave. Drain any excess water.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Uncover and add potatoes, 1/4 tsp. salt, and half the savory seasoning (reserve remaining for sauce). Stir occasionally until potatoes are browned, 3-4 minutes.

    Add half the minced garlic and parsley (reserve remaining for sauce) and stir occasionally, 1 minute.

    Remove from burner. Stir in butter until melted and vegetables are coated.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Steaks

    Pat steaks dry and season both sides with garlic pepper and a pinch of salt.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

    Wipe pan clean and reserve.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.

    Add 1/4 cup water, mustard, and demi-glace. Stir constantly until combined and slightly reduced, 1-3 minutes.

    Remove from burner. Stir in remaining savory seasoning and creme fraiche until combined and smooth.

    If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

    Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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