Culinary Collection
Sirloin Steak and Caramelized Onion Wine Sauce
with Swiss fondue potatoes and Brussels sprouts
Prep & Cook Time: 50-60 min.
Cook Within: 6 days
Difficulty Level: Expert
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. Yukon Potatoes
- 12 oz. Sirloin Steaks
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4 fl. oz. Cream Sauce Base
- 8 oz. Brussels Sprouts
- 1 Red Onion
- 2 oz. Red Cooking Wine
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1 oz. Shredded Swiss Cheese
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 1 tsp. Garlic Pepper
- 3 Thyme Sprigs
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) EOdy2V3G
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Calories820
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Carbohydrates54g
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Fat45g
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Protein46g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Mixing Bowl
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 pork chops, follow same instructions as siroijn in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken, follow same instructions as steak in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as sirloin in Step 4, cooking salmon, skin side up first, reaches minimum internal temperature, 4-6 minutes per side.
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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 1/2" 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. -
2 Roast the Vegetables
Place potatoes on one half of prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven, 5 minutes.While potatoes roast, combine Brussels sprouts, 1 tsp. olive oil, garlic pepper, and a pinch of salt in a mixing bowl.After 5 minutes, carefully remove baking sheet from oven. Place Brussels sprouts on empty side and spread into a single layer. Baking sheet will be hot! Use a utensil.Roast vegetables in hot oven until tender, 12-15 minutes.While vegetables roast, cook onion. -
3 Cook the Onion
Place 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add onion, red wine, beef demi-glace, thyme, and 1/4 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.While onion cooks, cook steak. -
4 Cook the Steak
Place another 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.Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add cream base, half the cheese (remaining is yours to do with as you please), and a pinch of pepper to hot pan.
Stir occasionally until combined and smooth, 1-2 minutes.Remove from burner.Plate as pictured on front of card, topping steak with onion and sauce with potatoes. Bon appétit!
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