Meal Kit
Culinary Collection
Sirloin Steak with Mushroom Duxelle Cream
and garlic Parmesan frites with peas
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
Duxelle simply means a mixture of mushrooms, herbs, and one of your classic alliums like shallot or onion, sautéed in butter and, in the noted words of Wikipedia “reduced to a paste.” We can think of no better paste to go on a juicy steak, then one made of earthy mushrooms and fragrant herbs and onions. (Surely, better than the paste we… I mean, other children… ate as a child. Other children, that's it, that fooled them. What? Oh, is this thing still on?) Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 12 oz. Sirloin Steaks
- 1 Yellow Onion
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
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1 oz. Shredded Parmesan Cheese
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1 oz. Light Cream Cheese
- 1 oz. White Cooking Wine
- 6 Chive Sprigs
- 2 Garlic Cloves
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) Wq4YgpO4
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Calories730
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Carbohydrates43g
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Net Carbs35g
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Fat39g
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Protein49g
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Sodium1180mg
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
Customize It Instructions
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If using NY strip steak, follow same instructions as sirloin steaks in Step 1. In Step 2, roast potatoes and peas, 3 minutes. Follow same instructions as sirloin steaks in Step 3, roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve.
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If using ribeye, follow same instructions as sirloin in Steps 1, 2, and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Halve to serve.
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If using 24 oz sirloin steaks, follow same instructions, working in batches if necessary.
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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 1/4 tsp. salt and a pinch of pepper.RR CHANGES: changed shallot to yellow onion. instruct to only use half -
2 Start the Frites
Place potatoes on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer, cut side down. Roast in hot oven until browned, 12-15 minutes.Remove from oven. Carefully and gently push potatoes to one side. Spread into an even layer on their side and top with peas. Potatoes will finish cooking in a later step.After potatoes have cooked 5 minutes, start steaks. -
3 Cook Steak and Finish Frites
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.
Transfer steaks to empty side of baking sheet. Wipe pan clean and reserve.Roast again until frites are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.Rest cooked steaks at least 3 minutes. Tent with foil to keep warm.While steaks and vegetables roast, make mushroom duxelle. -
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, 1-2 minutes.
Add mushrooms, 1/4 tsp. salt, and a pinch of pepper. Stir often until browned, 4-6 minutes.Add white wine and stir occasionally until liquid is almost completely evaporated, 2-3 minutes.Stir in 1/4 cup water and cream cheese. Bring to a simmer. Once simmering, stir until cream cheese is melted and sauce is creamy, 1-2 minutes.Remove from burner and stir in chives (reserve a pinch for garnish). -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with mushroom duxelle and remaining chives, and garnishing frites with Parmesan. Bon appétit!
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