Culinary Collection

Sirloin Steak and Red Wine Caramelized Onion

with fondue potatoes and 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 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

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
  • 12 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Onion
  • 2 oz. Red Cooking Wine
  • Info
    ½ oz. Shredded Grand Cru (Gruyere) Cheese
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Garlic Pepper
  • 3 Thyme Sprigs
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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 NY strip steak, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 9-11 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.

  1. 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. 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 on their side. Baking sheet will be hot! Use a utensil.

    Roast in hot oven until tender, 12-15 minutes.

    While vegetables roast, cook onion.

  3. 3

    Cook the Caramelized Onion

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    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. 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 steak 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. Rest, 3 minutes. Wipe pan clean and reserve.

  5. 5

    Make Fondue 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 caramelized onion and fondue with potatoes. Bon appétit!

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