Meal Kit
Sherry Wine Demi-Glace Sirloin Steak
with mashed potatoes and balsamic Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Michael Wallach
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 4 fl. oz. Whole Milk
- 1 oz. Grated Parmesan
- 4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 fl. oz. Sherry Wine
- ⅗ oz. Butter
- ½ fl. oz. Balsamic Vinegar
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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Calories750
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Carbohydrates50g
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Net Carbs44g
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Fat38g
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Protein49g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium 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
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1 Cook Potatoes and Prepare Ingredients
Peel and cut potatoes into large chunks.
Bring a medium pot with potato chunks and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.While potato simmers, trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper. -
2 Cook the Brussels Sprouts
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and Brussels sprouts, cut-side down, to hot pan. Cook until cut-sides are slightly charred, 3-4 minutes.
Stir, and add 1/2 cup water and 1/4 tsp. salt. Cover, and cook until tender, 6-9 minutes.Stir in balsamic vinegar. Remove Brussels sprouts to a plate and cover with foil.Wipe pan clean and reserve. -
3 Mash the Potatoes
Once potato chunks are fork-tender, drain in a colander and return to pot.
Add half the milk, butter, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth.If necessary, add additional milk 2 Tbsp. at a time until desired consistency is reached.Set aside and keep warm. -
4 Cook the Steaks
Return pan used to cook Brussels sprouts to medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks from pan and rest, 5 minutes.Reserve pan; no need to wipe clean. -
5 Make the Sauce
Return pan used to cook steaks to medium heat. Add sherry, demi-glace, and 1/4 cup water and combine. Stir occasionally until slightly thickened, 2-3 minutes.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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