Meal Kit
Culinary Collection
Sirloin Steak with Bordelaise
and smoked Gouda-potato gratin
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Madla
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Sirloin Steak
- 8 oz. Green Beans
- 2 Smoked Gouda Slices
- 2 oz. Cream Cheese
- 4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Green Onions
- ⅓ oz. Butter
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.
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Nutrition (per serving)
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Calories790
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Carbohydrates46g
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Net Carbs40g
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Fat45g
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Protein50g
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Sodium1410mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 2 Plates
- 1 Colander/Strainer
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds.
Place potatoes and 1/4 tsp. salt in a medium pot covered with water. Cover and bring to a boil.Once boiling, reduce to a simmer and cook until softened, 5-7 minutes.While potatoes cook, tear Gouda into small pieces.Trim green beans, if necessary.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Bake the Gratin
After 5-7 minutes, drain potatoes in a colander/strainer. Set aside.
Return pot used to cook potatoes to medium-high heat and add 3 Tbsp. water. Bring to a simmer. Once simmering, add cream cheese, green portions of green onions, and 2 Tbsp. water. Whisk or stir vigorously until combined.Stir in half the Gouda (reserve remaining for topping) and a pinch of salt and pepper. Remove from burner. Gently stir in potatoes until coated. Don’t worry if potatoes break.Transfer potatoes to prepared casserole dish. Place on prepared baking sheet. Top with remaining Gouda.Bake in hot oven until cheese browns, 15-18 minutes.While gratin bakes, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and steaks to hot pan and cook until steaks reach 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 steaks to a plate and tent with foil. Rest, at least 3 minutes.Reserve pan; no need to wipe clean. -
4 Cook the Green Beans
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil
Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water. Cover and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner. Transfer green beans to another plate. Wipe pan clean and reserve. -
5 Make Bordelaise Sauce and Finish Dish
Return pan used to cook green beans to medium heat.
Add demi-glace, 1/2 cup water, and white portions of green onions to hot pan. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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