Express
Premium
Garlic Dijon Sirloin
with lemony green beans and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days

Contains: Milk
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Over 30g protein
- Gluten-Smart

Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Green Beans
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- 1 Tbsp. Minced Garlic and Parsley
- 1 Tbsp. Grained Dijon Mustard
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- 2 tsp. Savory Seasoning
- 1 tsp. Garlic Pepper
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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Calories760
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Carbohydrates50g
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Net Carbs42g
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Fat46g
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Protein44g
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Sodium1520mg
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
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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.
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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 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 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 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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