Sirloin Steak with Brown Butter Bordelaise

with Brussels sprouts and roasted potatoes

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

The sauce served with this tender steak brings together two things we love: alliteration and awesome aromas. See, we just can't help it! But when you taste the way the nutty brown butter complements the rich red wine reduction sauce, and the crispy exterior on the roasted Brussels sprouts, you'll agree this meal kicks some assonance.

In Your Box (serves 2)

  • 1 oz. Butter
  • 1 Russet Potato
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • 2 Sirloin Steaks
  • 2 fl. oz. Red Cooking Wine
  • 4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    734
  • Carbohydrates
    72g
  • Fat
    30g
  • Protein
    45g
  • Sodium
    934mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    1

    Prepare the Ingredients

    Peel potato, quarter lengthwise, and cut into 1" chunks. Trim bottoms off Brussels sprouts and quarter. Peel shallot. Cut half into rounds and mince other half. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    2

    Roast the Potatoes

    Place a large oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potatoes to hot pan and cook, stirring occasionally, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast, stirring halfway through, until golden brown and tender, 15-20 minutes. Remove from oven, season to taste with ¼ tsp. salt and a pinch of pepper, and set aside. While potatoes roast, start Brussels sprouts.

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    3

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer. Roast 15-18 minutes and remove from oven. While Brussels sprouts roast, cook steaks.

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    4

    Cook the Steaks

    Place a medium non-stick pan over high heat. Place 2 tsp. olive oil and steaks in hot pan and cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate. Reserve pan; no need to wipe clean.

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    5

    Make the Sauce

    Return pan used to cook steaks to medium-low heat. Add half the butter and cook, stirring occasionally, until butter smells "nutty," turns golden, and brown flecks appear, 5-6 minutes. Add shallots and cook until aromatic, 30 seconds. Add red cooking wine, beef demi-glace, and ⅓ cup water. Raise heat to medium-high and cook until reduced by half and slightly thickened, 1-3 minutes. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card. Bon appetit!