Meal Kit

Sirloin Steak with Mushroom Duxelle Cream

and garlic Parmesan frites with peas

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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)

  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Grated Parmesan
  • 3 oz. Peas
  • 6 Chive Sprigs
  • 2 Garlic Cloves
  • 12 oz. Fingerling Potatoes
  • Info
    1 oz. Light Cream Cheese
  • 1 Shallot
  • 4 oz. Cremini Mushrooms

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 Medium Non-Stick Pan
  • 1 Baking Sheet

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

    Quarter potatoes lengthwise. Finely chop mushrooms. Mince chives. Peel and mince shallot. Mince garlic. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut side down. Roast in hot oven until browned and tender, 18-20 minutes. Remove from oven and carefully add peas. Baking sheet will be hot! Use a utensil. Roast again until peas are warmed, 3-5 minutes. While potatoes roast, cook steaks.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate. Rest at least 5 minutes. Wipe pan clean and reserve.

  4. 4

    Make the Mushroom Duxelle

    Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add shallot and remaining garlic to hot pan. Stir occasionally until softened and translucent, 1-2 minutes. Add mushrooms, ¼ tsp. salt, and a pinch of pepper. Stir often until browned, 8-10 minutes. Stir in ¼ cup water and cream cheese. Bring to a simmer. Once simmering, stir until cream cheese is dissolved and sauce is creamy, 1-2 minutes. Remove from burner and stir in chives.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steak with mushroom duxelle, and garnishing vegetables with Parmesan. Bon appétit!

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