Culinary Collection

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 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

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. Sirloin Steaks
  • 12 oz. Fingerling Potatoes
  • 4 oz. Cremini Mushrooms
  • 3 oz. Peas
  • 1 Shallot
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 oz. White Cooking Wine
  • Info
    1 oz. Light Cream Cheese
  • 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.

  • 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

Customize It Instructions

  • 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.

  • 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.

  • If using 24 oz sirloin steaks, follow same instructions, working in batches if necessary.

  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 1/4 tsp. salt and a pinch of pepper.

  2. 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. 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. 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. 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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