with mashed potatoes and balsamic Brussels sprouts
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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!
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