Meal Kit
Culinary Collection
Pear and Blue Cheese Sirloin
with fondant potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Fiber RichOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 1 Bosc Pear
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0.9 oz. Butter
- 0.88 oz. Balsamic Vinegar
- 4 tsp. Chicken Broth Concentrate
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½ oz. Blue Cheese Crumbles
- ½ tsp. Garlic Salt
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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Calories950
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Carbohydrates67g
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Net Carbs58g
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Fat51g
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Protein46g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Plate
- 1 Peeler
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel pear, core, and cut into 1/4" dice.Peel and slice potatoes into 1" rounds.Pat steaks dry and season both sides with half the garlic salt (reserve remaining for Brussels sprouts) and a pinch of pepper. -
2 Cook the Potatoes
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Sear until golden-brown, 2-3 minutes per side.Add 1/4 cup water, half the chicken base (reserve remaining for sauce), and butter. Stir to combine and bring to a simmer.Once simmering, flip potatoes until coated, 1-2 minutes.Remove from burner. Transfer potatoes to oven and roast in hot oven until potatoes are tender, 15-20 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While potatoes roast, continue recipe. -
3 Roast the Brussels Sprouts
Place Brussels sprouts, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into Brussels sprouts. Spread into an even layer.
Roast in hot oven until tender, 14-16 minutes.While Brussels sprouts roast, continue recipe. -
4 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 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.Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
5 Make Sauce and Finish Dish
Add 2 tsp. olive oil, pears, and a pinch of salt and pepper to hot pan. Stir occasionally until pears are slightly browned and tender, 3-5 minutes.
Add 1/4 cup water, balsamic vinegar, and remaining chicken base. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Garnish with cheese (to taste). Bon appétit!
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