with mashed potatoes and balsamic Brussels sprouts
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
If you're like us, dinnertime is its own special occasion. This calls for a cooked-to-perfection steak with all of the trimmings. We start with a tender sirloin steak bathed in a demi-glace laced with rich sherry wine, and round out the meal with buttery mashed potatoes and balsamic Brussels. An extraordinary dinner for any night of the week.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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 ¼ tsp. pepper.
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 ½ cup water and ¼ 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.
Mash the Potatoes
Once potato chunks are fork-tender, drain in a colander and return to pot.
Add half the milk, butter, Parmesan, ¼ 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.
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.
Make the Sauce
Return pan used to cook steaks to medium heat. Add sherry, demi-glace, and ¼ 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!