Meal Kit
Sirloin Steak and Brown Butter Bordelaise
with Brussels sprouts and roasted potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 2 oz. Red Cooking Wine
- 1 Shallot
- 1 oz. Butter
- 4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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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Calories820
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Carbohydrates51g
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Net Carbs44g
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Fat47g
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Protein43g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 1 Medium 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
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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 pork chops, follow same instructions as sirloin in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 4-6minutes per side. Rest, 3 minutes.
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If using filets mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel potatoes, quarter lengthwise, and cut into 1" chunks.
Trim bottoms off Brussels sprouts and halve. (Quarter if larger than a ping-pong ball.)Peel and halve shallot. Slice one half into rounds and mince other half.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Potatoes
Place a large oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and potato chunks to hot pan. Stir occasionally, 1 minute.
Cover, and reduce heat to medium. Cook, 5 minutes, stirring once halfway through.Uncover, and place pan in hot oven. Roast until golden brown and tender, 18-20 minutes, stirring once halfway through.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Season with 1/4 tsp. salt and a pinch of pepper.While potatoes roast, roast Brussels sprouts. -
3 Roast the Brussels Sprouts
Place Brussels sprouts and shallot rounds on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.
Spread into a single layer and roast in hot oven until tender and browned, 15-18 minutes.While Brussels sprouts roast, cook steaks. -
4 Cook the Steaks
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and steaks to hot pan and cook until steak reaches 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. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat. Add half the softened butter (reserve remaining for off-heat). Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Add 2 Tbsp. minced shallot and cook until aromatic, 30 seconds.Add wine, demi-glace, and 1/3 cup water. Increase heat to medium-high and cook until slightly thickened, 1-3 minutes.Remove from burner and stir in remaining butter.Plate dish as pictured on front of card, topping sauce with steak. Bon appétit!
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