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
Chef
Ryan Pugh
In Your Box (serves 2)
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1 oz. Grated Parmesan
- 3 oz. Peas
- 6 Chive Sprigs
- 2 Garlic Cloves
- 12 oz. Fingerling Potatoes
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1 oz. Light Cream Cheese
- 1 Shallot
- 4 oz. Cremini Mushrooms
- 12 oz. Sirloin Steaks
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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Calories723
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Carbohydrates45g
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Fat38g
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Protein49g
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Sodium1271mg
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
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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.
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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.
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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.
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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.
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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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