Culinary Collection

Sirloin Steak and Wine-Braised Shiitake Mushroom Sauce

with roasted potatoes and Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Turkey is not the only meat allowed this week, and turkey gravy not the only decadent, rich sauce to spoon over said meat. Leave the birds behind, and find yourself with a juicy steak on your plate, topped with a sauce of sweet sherry and umami-bomb mushrooms. We've got potatoes here, too, but roasted, not mashed. Rebel against conformity, and bring steak into your home the third week of November.

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 8 oz. Yukon Potatoes
  • 6 oz. Brussels Sprouts
  • 3 oz. Shiitake Mushrooms
  • 2 oz. Dark Brown Sherry Cooking Wine
  • Info
    1 oz. Sour Cream
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Flour
  • 2 tsp. Savory Seasoning
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
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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 filet mignon, follow same instructions as sirloin in Steps 2 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side.

  • If using chicken breasts, follow same instructions as sirloin in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Roast the Vegetables

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Cut potatoes into 1/2" half-moons.

    Place potatoes and Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.

    Spread into a single layer and roast in hot oven, 10 minutes.

    Carefully remove from oven and gently stir. Roast again until browned and tender, 15-18 minutes.

    While vegetables roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem mushrooms and quarter.

    Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Cook the Steaks

    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.

    Remove from burner. Transfer steaks to a plate and rest, 3 minutes. Wipe pan clean and reserve.

    While steaks rest, make sauce.

  4. 4

    Begin the Sauce

    Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add mushrooms and a pinch of salt to hot pan and stir occasionally until golden brown, 4-5 minutes.

    Add butter and let melt.

    Once butter is melted, add half the flour (the rest is yours to do with as you please!). Stir constantly until flour coats mushrooms, 1-2 minutes.

    While stirring constantly, slowly add sherry and 1/4 cup water until incorporated.

  5. 5

    Finish Sauce and Finish Dish

    Bring sauce to a simmer. Once simmering, add demi-glace and stir occasionally until sauce thickens, 1-2 minutes.

    Remove from burner and stir in sour cream and a pinch of salt. If sauce is too thick, add water, up to 2 Tbsp., until desired consistency is reached.

    Plate dish as pictured on front of card, topping steak with sauce and remaining mushrooms. Bon appétit!

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