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

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

In Your Box (serves 2)

  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 0.7 oz. Sour Cherry Jam
  • 8 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • 2 Russet Potatoes
  • ½ oz. Dijon Mustard
  • Info
    4 oz. Light Cream
  • Info
    2 oz. Shredded Asiago Cheese
  • Info
    ½ oz. Grated Parmesan

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

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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