Sherry Wine Demi-Glace Sirloin Steak

with mashed potatoes and balsamic Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 8 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • ½ fl. oz. Balsamic Vinegar
  • Info
    4 fl. oz. Whole Milk
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Grated Parmesan
  • 1 fl. oz. Sherry
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    640
  • Carbohydrates
    50g
  • Fat
    25g
  • Protein
    50g
  • Sodium
    1470mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • Step 1 - Cook Potatoes and Prepare Ingredients
    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 ¼ tsp. pepper.

  • Step 2 - Cook the Brussels Sprouts
    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 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.

  • Step 3 - Mash the Potatoes
    3

    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.

  • Step 4 - Cook the Steaks
    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.

  • Step 5 - Make the Sauce
    5

    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!