Sirloin and Sherry Sauce
with fondant potatoes
Prep & Cook Time: 20-30 min.
Cook Within: 4 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Tender steak with a smooth sherry sauce and a side of buttery, crispy potatoes. A hearty and delicious meal right here.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 2 fl. oz. Sherry Wine
- ½ oz. Caramelized Onion Jam
- 6 Chive Sprigs
- 1 tsp. Garlic Pepper
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) Wq41RnO4
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large 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
Customize It Instructions
If using pork chops, follow same instructions as sirloin steak in Step 2, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.
If using chicken breasts, follow same instructions as sirloin steak in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as sirloin steak in Step 2, cooking until ribeye reaches desired doneness, or 4-6 minutes per side. Rest, 3 minutes. Halve ribeye to serve.
If using NY strip steak, follow same instructions as sirloin steak.
Prepare Ingredients and Start Potatoes
Prick potatoes with a fork all over. Place on a microwave-safe plate. Microwave until slightly tender, 4-6 minutes.Potatoes should be soft enough to yield to a fork, but not yet fully tender. Carefully remove from microwave. Rest, 3 minutes.Once cool enough to handle, cut potatoes into 1"-thick rounds. Season with 1/4 tsp. salt and 1/4 tsp. pepper.While potatoes microwave, mince chives.
Cook the Steaks
Pat steaks dry and season both sides with garlic pepper and a pinch of salt.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until 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 from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steak cooks, continue recipe.
Finish the Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-4 minutes per side.Add butter, onion jam, half the demi-glace (reserve remaining for sauce), and a pinch of pepper. Flip potatoes often until well coated, 1-2 minutes.Remove from burner.While potatoes cook, continue recipe.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat. Add sherry to hot, dry pan. Stir occasionally until reduced by half, 1-2 minutes.Add cheese spread, remaining demi-glace, shredded cheese, and a pinch of pepper. Stir occasionally until melted and combined, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce and garnishing potatoes with chives. Bon appétit!
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