Sirloin and Sherry Sauce

with fondant potatoes

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

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 you!
A note about serious food allergies

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
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    ½ oz. Basil & Chive Cheese Spread
  • ½ oz. Caramelized Onion Jam
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
  • 1 tsp. Garlic Pepper
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • 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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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