With Chive-Horseradish Sauce, Roasted Red Pepper, and Brussels
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Your "meat and potato" game is about to dominate. Succulent sirloin is served with classic fondant potatoes (seared and braised with chicken stock and butter until meltingly tender - OMG.) If that weren't enough, roasted Brussels, red peppers and a horseradish-chive cream sauce round out this culinary masterpiece.
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You Will Need
Medium Oven-Safe Pan
Medium Non-Stick Pan
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim and quarter Brussels. Mince chives. Peel potatoes, trim ¼” off ends, and slice into 1” thick rounds. Core and slice red pepper into 1” dice. Mix chicken base with ½ cup water. Rinse steaks and pat dry. Season steaks with a pinch of salt and pepper.
Sear and Braise the Potatoes
Heat a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and potatoes. Sear for 3-5 minutes on each side, or until deep brown. Add chicken stock and half the butter, and place pan in oven. Braise for 15-20 minutes, turning occasionally, until potatoes are easily pierced with a knife. Transfer potatoes to a plate and pour any remaining braising liquid over them. Taste, season with salt and pepper if desired, cover with foil, and set aside.
Roast the Brussels and Peppers
While potatoes are cooking, toss Brussels and diced red pepper with 1 tsp. olive oil on prepared baking sheet. Season with salt and pepper and roast for 14-16 minutes, or until charred and soft.
Cook the Steaks
Heat a medium non-stick pan over medium-high heat and add 1 tsp. olive oil and steaks. Cook for 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate and set aside. Wipe pan clean.
Make the Sauce
Add evaporated milk and horseradish (to taste) to pan used for steaks and bring to a boil, stirring constantly. Reduce heat to medium-high and cook for 2-3 minutes, or until slightly thickened. Remove from heat and add remaining butter and half the chives and swirl to combine. Season to taste with salt and pepper. Finishing sauces by swirling butter into them is a technique called "mounting" the butter. This enriches and thickens by gradually emulsifying butter-y goodness into the sauce.
Plate the Dish
Arrange potatoes on a plate and drizzle with braising liquid. Spoon horseradish-chive sauce on plate. Place a steak on top of sauce and arrange Brussels and red pepper next to steak. Garnish with remaining chives and any remaining sauce. The stout, barrel shape of fondant potatoes allows the flat sides to take on a deep sear. Braising them in chicken stock and butter makes them super savory and soft.
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