Meal Kit
Culinary Collection
Sirloin and Sherry Demi-Glace
with sun-dried tomato gratin and roasted broccoli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
Sometimes you want just a little more: a little more complexity, a little more excitement, a little more flavor. This meal is the very definition of more. Rich, meaty sirloin is bathed in a roasted garlic-demi sauce, full of earthy bitter notes that mix delightfully with the main. Tangy sun-dried tomato gives the potatoes an extra boost. (And they're creamy! Perfection!) Put together with fresh broccoli, and this meal has more than just more: it has it all.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
- 8 oz. Broccoli Florets
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4 fl. oz. Cream Sauce Base
- 2 oz. Dark Brown Sherry Cooking Wine
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1 Tbsp. Sun-Dried Tomato Pesto
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅓ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories730
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Carbohydrates43g
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Net Carbs38g
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Fat40g
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Protein44g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Small Oven-Safe Casserole Dishes
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
Customize It Instructions
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Slice potatoes into 1/4" thick rounds.Place garlic on a small piece of foil and coat with 1 tsp. olive oil. Form a pouch around garlic, enclosing completely.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Start the Potatoes
Place a medium non-stick pan over medium-high heat and add 1/2 tsp. olive oil.
Add potatoes and a pinch of salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes.Add cream, 2 Tbsp. water, and pesto. Reduce heat to medium, and cook until potatoes start to soften, 3-4 minutes.Remove from burner. -
3 Finish Potatoes and Roast Broccoli
Transfer potato mixture to two prepared small casserole dishes. Place dishes on prepared baking sheet and cover with foil. Wipe pan clean and reserve.
Place broccoli on empty half of baking sheet and toss with 1 tsp. olive oil and garlic salt. Spread into a single layer on their side. Place garlic packet on any empty spot.Roast in hot oven until broccoli is tender and browned, 20-25 minutes.While potatoes and broccoli roast, cook steaks. -
4 Cook the Steaks
Return pan used to cook potatoes to medium heat. Add 1/2 tsp. olive oil and steaks to hot pan.
Cook until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove steaks to a plate and tent with foil. Rest, 3 minutes. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Carefully remove roasted garlic from foil packet. Crush with flat side of a knife and mince.
Return pan used to cook steaks to medium-high heat. Add sherry to hot pan and cook until liquid is reduced by half, 3-4 minutes.Add demi-glace and garlic and stir to combine. Remove from burner and stir in butter.Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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