Culinary Collection

Shiitake Sirloin Steak and Lemon Hollandaise

with asparagus and crispy Parmesan potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Grated Parmesan
  • 1 Russet Potato
  • 3 oz. Shiitake Mushrooms
  • Info
    2 Tbsp. Italian Panko Blend
  • ½ tsp. Garlic Salt
  • 5 oz. Asparagus
  • Info
    1 oz. Lemon Garlic Herb Butter
  • Info
    0.84 oz. Mayonnaise

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.

  • Nutrition (per serving)

  • Calories
    745
  • Carbohydrates
    25g
  • Fat
    50g
  • Protein
    44g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl

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
  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus. Peel and slice potato into thin rounds. Stem mushrooms and halve caps. In a mixing bowl, combine Parmesan and panko. Set aside. Place butter in a microwave-safe bowl. Microwave until melted, 20 seconds. Set aside to cool, at least 5 minutes. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Place potatoes on prepared baking sheet and top with Parmesan-panko mixture, 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper. Spread into a single layer on one side. Place asparagus and mushrooms on empty side, keeping them separate. Season both with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into single layers on their sides. Roast in hot oven until tender, 18-22 minutes. While vegetables roast, cook steaks.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Remove steaks to a plate and rest, 3 minutes.

  4. 4

    Make the Sauce

    In another mixing bowl, combine mayonnaise and 1 tsp. water. Add cooled butter to mayonnaise-water mixture and stir until smooth and creamy.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steaks with mushrooms and sauce. Bon appétit!

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