New York Strip Steak with Cherry Mustard Demi

and asiago potato gratin with roasted brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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)

  • 2 tsp. Meatloaf Seasoning
  • Info
    4 oz. Light Cream
  • 8 oz. Brussels Sprouts
  • 14 oz. USDA Choice New York Strip Steak (Serves 2)
  • Info
    2 oz. Shredded Asiago Cheese
  • 2 Russet Potatoes
  • Info
    2 tsp. Beef Demi-Glace
  • ½ oz. Dijon Mustard
  • 1 Sour Cherry Jam

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
    851
  • Carbohydrates
    57g
  • Fat
    42g
  • Protein
    60g
  • Sodium
    1535mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Start Potatoes

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Peel and slice potatoes into ¼"-thick rounds. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes.

  • 2

    Finish the Potatoes

    Add cream, ¼ cup water, seasoning blend, and half the cheese (reserve remaining for topping). Reduce heat to medium and cook until potatoes begin to get tender, 3-4 minutes. Transfer to prepared casserole dish and top with remaining cheese. Bake in hot oven until browned and potatoes are tender, 30-35 minutes. Wipe pan clean and reserve. While potatoes bake, roast the Brussels sprouts.

  • 3

    Start the Brussels Sprouts

    Place Brussels sprouts on one half of prepared baking sheet, and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer cut-side down (leaving room for steak), and roast in hot oven until starting to soften, 5 minutes. Brussels sprouts will finish cooking in a later step. While Brussels sprouts roast, start the steak.

  • 4

    Cook Steak and Finish Brussels Sprouts

    Return pan used to cook potatoes to medium-high heat. Add 1 tsp. olive oil and steak to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Transfer steak to empty half of baking sheet. Reserve pan; no need to wipe clean. Return baking sheet to hot oven and roast until Brussels sprouts are tender and steak reaches a minimum internal temperature of 145 degrees, 11-13 minutes. Rest cooked steak at least 3 minutes.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook steak to medium heat. Add demi-glace, cherry jam, mustard, and 1 Tbsp. water to hot pan and bring to a simmer. Once simmering, stir constantly until thickened, 60-90 seconds. Halve NY strip steak to serve. Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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