Culinary Collection

Sirloin Steak and Maitre d'Hotel Butter

with garlic-cheddar mashed potatoes and Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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 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

There's a lot of fancy pants words in the second part of this meal, and we had to consult our handy dictionary to figure out what this means. The dictionary says maitre d'Hotel means: a) a majordomo (can't eat that), b) headwaiter (can't fit that in a box), or c) a sauce of parsley, lemon juice, butter, salt, and pepper. We're partial to that last definition, especially melting over a juicy steak. We wouldn't know how to cook a headwaiter, anyway. (Probably in the oven.)

In Your Box (serves 2)

  • 1 Lemon
  • Info
    ⅗ oz. Butter
  • 6 Chive Sprigs
  • 2 Garlic Cloves
  • 8 oz. Brussels Sprouts
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Shredded Cheddar Cheese
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Light Cream Cheese
  • 12 oz. Sirloin Steaks

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
    684
  • Carbohydrates
    42g
  • Fat
    37g
  • Protein
    46g
  • Sodium
    1665mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 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

  • If using filets mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  • If using ribeye, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  • 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.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as sirloin in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Cut potatoes into ½" dice. Mince chives. Zest and halve lemon. Cut one half into wedges and juice the other half. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince garlic. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Make the Mashed Potatoes

    Bring a medium pot with potato and half the garlic (reserve remaining for butter) covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the potato cooking water (reserve remaining for adjusting), cheddar cheese, cream cheese, garlic salt, and a pinch of salt and pepper. Mash until smooth and creamy. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes boil, roast Brussels sprouts.

  3. 3

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 12-14 minutes. While Brussels sprouts roast, cook steaks.

  4. 4

    Cook the Steaks

    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 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 from burner. Remove steaks to a plate and rest, 3 minutes.

  5. 5

    Make Butter and Finish Dish

    Combine softened butter, remaining garlic (to taste), lemon zest, half the chives (reserve remaining for garnish), ½ tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl. Plate dish as pictured on front of card, topping steak with butter and mashed potatoes with remaining chives. Squeeze lemon wedges over meal to taste. Bon appétit!

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