with mashed potatoes and balsamic Brussels sprouts
$9.95 per serving
Prep & Cook Time:25-35 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.
Peel and cut potato into 1" pieces. Bring a medium pot with potato pieces and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 18-20 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 Brussels are tender, 6-9 minutes.
Add half the balsamic vinegar and toss. Taste, and add more balsamic if desired.
Remove from burner. Transfer Brussels sprouts to a plate and cover with foil.
Wipe pan clean and reserve.
Mash the Potatoes
Once potato pieces 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, 5-8 minutes per side.
Remove steaks from pan and let rest 5 minutes.
Reserve pan; no need to wipe clean.
Prepare the Demi-Glace
Return pan used to cook steaks to medium heat. Add sherry, demi-glace, and ¼ cup water and combine. Stir occasionally until warm throughout, 2-3 minutes.
Plate dish as pictured on front of card. Bon appétit!