Sirloin Steak and Wine-Braised Shiitake Mushroom Sauce
with roasted potatoes and Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
Roast the Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut potatoes into ½" half-moons.
Place potatoes and Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, ¼ 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.
Prepare the Ingredients
Stem mushrooms and quarter.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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.
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 ¼ cup water until incorporated.
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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