Culinary Collection
Sirloin Steak and Caramelized Onion Wine Sauce
with Gruyere fondue potatoes and thyme Brussels sprouts
Prep & Cook Time: 50-60 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
Onions. They're the punchline of a classic Simpsons joke, along with a belt and an old man. They're the toppers of sandwiches and burgers, the basis of many a soup and stew, and you can get them "bloom" style at many a chain restaurant. But some real magic happens when you mix onions with red wine and demi and cook them low and slow. And when you put that magic on a juicy steak… true serendipity.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
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½ oz. Shredded Grand Cru (Gruyere) Cheese
- 1 Red Onion
- 2 oz. Red Cooking Wine
- 12 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 3 Thyme Sprigs
- 1 tsp. Garlic Pepper
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 8 oz. Brussels Sprouts
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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Calories802
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Carbohydrates54g
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Fat43g
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Protein46g
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Sodium1174mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" wedges. Halve and peel onion. Slice halves into thin strips. Stem and mince thyme. Pat steaks dry and season both sides with a pinch of salt and pepper.
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2 Cook the Onions
Place 2 tsp. olive oil in a medium pan over medium heat. Add onion, red wine, beef demi-glace, thyme, and ¼ cup **water to hot pan. Stir occasionally until browned, and liquid is mostly evaporated 10-13 minutes. Remove from burner. Season with a pinch of salt and pepper.
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3 Roast the Brussels and Potatoes
Place potatoes on one half of prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side. Place Brussels sprouts on empty half. Toss with 1 tsp. olive oil, garlic pepper, and a pinch of salt. Spread into a single layer on their side. Roast in hot oven until tender, 12- 15 minutes. While potatoes and Brussels sprouts roast, cook steaks.
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4 Cook the Steak
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. Transfer steaks to a plate and rest at least 3 minutes. Reserve pan; no need to wipe clean.
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5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add sauce base, cheese, and a pinch of pepper to hot pan. Stir occasionally until cheese is incorporated, 1-2 minutes. Remove from burner. Plate as pictured on front of card. topping steak with onions and potatoes with cheese. Bon appétit!
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