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: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Sirloin Steaks
  • Info
    ½ oz. Shredded Grand Cru (Gruyere) Cheese
  • 1 Red Onion
  • 2 oz. Red Cooking Wine
  • Info
    4 fl. oz. Cream Sauce Base
  • 3 Thyme Sprigs
  • 1 tsp. Garlic Pepper
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    822
  • Carbohydrates
    54g
  • Fat
    45g
  • Protein
    46g
  • Sodium
    1316mg

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
  1. 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.

  2. 2

    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 vegetables roast, cook onion.

  3. 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 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. While onion cooks, cook steak.

  4. 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. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat. Add cream base, cheese, 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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