Rosemary Crusted Steak and Red Wine Demi

with bacon scalloped potatoes and broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    2 tsp. Beef Demi-Glace
  • 8 oz. Broccoli Florets
  • Info
    2 oz. Light Cream Cheese
  • 2 Russet Potatoes
  • 1 oz. Crumbled Bacon
  • 2 oz. Red Cooking Wine
  • 1 Rosemary
  • 12 oz. Sirloin Steaks

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
    857
  • Carbohydrates
    50g
  • Fat
    45g
  • Protein
    58g
  • Sodium
    1781mg

Recipe Steps

You Will Need

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

    Start the Potatoes

    Peel and slice potatoes into thin rounds. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, potato rounds, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir often until lightly browned, 3-4 minutes. Stir in cream cheese, bacon, and ½ cup water until completely combined. Bring to a simmer. Once simmering, reduce heat to medium. Stir occasionally until potatoes begin to get tender, 3-4 minutes. Remove from burner.

  2. 2

    Finish the Potatoes

    Transfer potato mixture to prepared casserole dish. Top with mozzarella cheese.
    Bake in hot oven until bubbling and potatoes are tender, 20-25 minutes. While potatoes bake, roast broccoli.

  3. 3

    Roast the Broccoli

    Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side and roast in hot oven until browned and fork-tender, 14-16 minutes. Remove from oven. Broccoli will finish roasting in a later step. While broccoli roasts, stem and mince rosemary. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  4. 4

    Roast the Steaks

    Place a medium non-stick pan over to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to empty space on baking sheet. Mix the panko with the rosemary and 1 tsp olive oil and press it onto the steaks after searing them. Reserve pan; no need to wipe clean. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest roasted steaks at least 3 minutes. While steaks rest, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear steak to medium heat. Add wine and bring to a simmer. Once simmering, stir in demi-glace and cook until slightly thickened, 3-4 minutes. Remove from burner. Plate dish as pictured on front of card. Bon appétit!

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