Meal Kit

Sirloin Steak and Sherry Tomato Cream Sauce

with truffle butter risotto and fresh green onions

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

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. Sirloin Steaks
  • Info
    1 oz. Black Truffle Butter
  • 1 Roma Tomato
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 tsp. Beef Demi-Glace
  • 1 oz. Sherry Vinegar (1.0 OZM PK)
  • ½ cup Arborio Rice
  • 1 tsp. Garlic Salt
  • 2 tsp. Tomato Paste
  • 2 Green Onion

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
    775
  • Carbohydrates
    49g
  • Fat
    45g
  • Protein
    43g
  • Sodium
    1529mg

Recipe Steps

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

    Core tomato and cut into ½" dice

  2. 2

    Cook The Risotto

    "Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add butter, garlic salt, and green onion bottoms. Stir to combine, then cover and set aside." While risotto cooks, prepare the steak.

  3. 3

    Cook The Steak

    Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper. "Place a medium non-stick pan over medium heat and add 2 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." Transfer steaks to a plate. Reserve pan; wipe clean.

  4. 4

    Make The Sauce

    In the same pan over medium heat, add 1 tsp olive oil and diced tomatoes. Cook 1-2 minutes. Add sherry vinegar, tomato paste, and demi. Cook 1 minute. Add cream cheese and 1 tablespoon water and bring to a simmer. Stir to combine and remove from heat.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping risotto with green onion tops. Bon appétit!

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