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)

  • 1⅕ oz. Butter
  • 1 Russet Potato
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • 2 Sirloin Steaks
  • 1 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 and cut into 1 ½" dice. Trim bottoms off Brussels sprouts and halve. (Quarter if larger than ping pong balls.) Peel and mince shallot. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. 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 3 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, 20-22 minutes. Remove from oven, season to taste with salt and 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 on one half of baking sheet. Roast 6-8 minutes and remove from oven. Brussels will finish cooking in a later step. While Brussels sprouts roast, sear 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 sear until well-browned, 2-3 minutes per side. Transfer steaks to other half of baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees and Brussels sprouts are tender and caramelized, 8-12 minutes. Reserve pan; no need to wipe clean. While steaks roast, start sauce.

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

    Make the Sauce

    Return pan used to sear 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.

  • Sirloin Steak with Brown Butter Bordelaise with Brussels sprouts and roasted potatoes
    6

    Plate the Dish

    Spoon a serving of roasted potatoes on plate and arrange Brussels sprouts next to potatoes. Pour sauce on plate and serve steak over sauce.