Meal Kit
Sirloin Steak with Cherry Mustard Demi
with asiago potato gratin and roasted Brussels sprouts
Prep & Cook Time: 40-50 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy


Contains: Milk

Chef
Ryan Pugh
In Your Box (serves 2)
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- 0.7 oz. Sour Cherry Jam
- 8 oz. Brussels Sprouts
- 12 oz. Sirloin Steaks
- 2 Russet Potatoes
- ½ oz. Dijon Mustard
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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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Calories839
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Carbohydrates56g
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Fat45g
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Protein53g
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Sodium1352mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Peel and slice potatoes into thin rounds. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. You may receive one or two steaks, depending on your order.
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2 Make the Potato Gratin
In a mixing bowl, gently combine potatoes, cream, ⅔ the Asiago cheese, ⅔ the Parmesan cheese (reserve remaining of both for topping), ¼ tsp. salt, and a pinch of pepper. Transfer potato-cream mixture to prepared casserole dish and top with remaining Asiago cheese and remaining Parmesan cheese. Bake in hot oven until browned and potatoes are tender, 25-30 minutes. While potatoes bake, roast Brussels sprouts.
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3 Start the Brussels Sprouts
Place Brussels sprouts on one half of prepared baking sheet, and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer cut-side down (leaving room for steaks), and roast in hot oven until starting to soften, 7 minutes Remove from oven. Brussels sprouts will finish cooking in a later step. While Brussels sprouts roast, sear steaks.
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4 Cook Steak and Finish Brussels Sprouts
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Transfer steaks to empty half of baking sheet. Reserve pan; no need to wipe clean. Return baking sheet to hot oven and roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Rest cooked steaks at least 3 minutes.
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5 Make Sauce and Finish Dish
Return pan used to cook steak to medium heat. Add demi-glace, cherry jam, mustard, and 1 Tbsp. water to hot pan and bring to a simmer. Once simmering, stir constantly until thickened, 60-90 seconds. Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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