Culinary Collection

Sirloin Steak and Wine Braised Shiitake Mushroom Sauce

with roasted fingerling potatoes and Brussels sprouts

Prep & Cook Time: 10-20 min.

Cook Within: 6 days

Difficulty Level: Easy

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 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

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
  • 2 tsp. Savory Seasoning
  • 3 oz. Shiitake Mushrooms
  • 8 oz. Yukon Potatoes
  • 6 oz. Brussels Sprouts
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    1 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • 2 oz. Sherry Cooking Wine
  • Info
    ½ oz. Flour

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

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

    prep ing.

    Pat steaks dry, and season both sides Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" half moons. De-stem shiitakes. Quarter mushrooms.

  2. 2

    roast veg

    Place potatoes and brussels sproutson prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and a pinch of pepper. Massage oil and seasoning into veg. Spread into a single layer. Roast in hot oven until starting to brown, 10 minutes. Gently stir. Roast again until browned and tender, 15-18 minutes. While Veg cooks start steak.

  3. 3


    "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." While steak rests start sauce...

  4. 4

    make sauce

    Place a medium non stick skillet over medium high heat and add 1 tsp oil. Add Shiitakes and saute till golden brown, about 4-5 min. Transfer mushrooms to a plate. In the same pan add butter and melt. Add flour and stir to form a roux. Cook the roux over medium low heat until golden brown, 2-3 min. Remove from heat momentarily and slowly stir in the sherry a Tbsp at a time until all incorporated. Place back on the stove till the sauces simmer sna thickens. About 1 min. Remove from heat and add demi and 2 Tbsp water. Stir till smooth over low heat and simmer for 2 min. Remove from heat. Fold in sour cream. Add ½ the shiitakes. Reserve remaining hald for garnish.

  5. 5


    Plate plate like the picture topping the the steak a dn sauce with more shiitakes. Bon Appetit!

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