Meal Kit
Culinary Collection
Sirloin Steak with Creamy Shallot Sauce
and blue cheese risotto
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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. Sirloin Steaks
- 4 oz. Grape Tomatoes
- 3⅗ oz. Arborio Rice
- 2 oz. Spring Mix
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Cream Cheese
- ½ oz. Blue Cheese Crumbles
- ½ oz. Balsamic Vinaigrette
- ½ oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- ⅖ oz. Mushroom Broth Concentrate
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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Calories820
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Carbohydrates56g
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Net Carbs53g
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Fat45g
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Protein46g
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Sodium1790mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Pot
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Plate
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
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, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Line a microwave-safe plate with a paper towel. Evenly spread bacon on towel-lined plate. Microwave until crisp, 1-2 minutes.
Carefully remove from microwave.While bacon microwaves, halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Peel and halve shallot. Slice thinly.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Risotto
Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil.
Add rice to hot pan. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from pot. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup boiling water to hot pan. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be water left.Stir in 1/4 tsp. salt, blue cheese (to taste), cream cheese, a pinch of pepper, chicken base, and a pinch of salt until combined, 2-3 minutes.Remove from burner. -
4 Cook the Steaks
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan. 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.Reduce heat to medium-low. Transfer steaks to a plate and cover with foil. Rest, 3 minutes. Wipe pan clean and keep over medium-low heat. -
5 Make Sauce, Assemble Salad, and Finish Dish
Add 1 tsp. olive oil and shallots to hot pan. Stir occasionally until slightly tender, 2-3 minutes.
Add mushroom base, a pinch of pepper, creme fraiche, and 1 Tbsp. water. Stir constantly until combined and sauce is slightly thickened, 30-60 seconds.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, in a mixing bowl, combine spring mix, bacon, tomatoes, and vinaigrette (to taste).Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Bon appétit!
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