Meal Kit
Sirloin Steak with Porcini Mushroom Cream Sauce
and roasted potato and parsnip
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Nigel Palmer
Do you like fantasy football, frisbee golf, and Dad joke-esque word puns? You might just be a fun guy, or “fungi.” Ha, we've been waiting years to write that joke, and we saved it for a truly delicious meal. Potatoes and parsnips combine for a sweet and soft side, along with a succulent steak. (Alliteration is a kind of pun!) But the star is the porcini cream sauce, a rich bath of umami and creamy goodness, just perfect for "fungis," or any guys who enjoy easy and delicious meals.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Parsnip
- 1 Russet Potato
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4 oz. Light Cream
- 2 fl. oz. White Cooking Wine
- 2 Green Onions
- 6 Chive Sprigs
- ¼ oz. Dried Porcini 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.
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Nutrition (per serving)
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Calories780
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Carbohydrates42g
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Net Carbs35g
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Fat50g
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Protein40g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
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
Add 3/4 cup boiling water and mushrooms to a mixing bowl. Set aside at least 10 minutes. Discard any remaining boiling water. Reserve pan; no need to wipe clean.
While mushrooms soak, trim ends off parsnip and peel. Cut into 1/2" dice.Cut potato into 1/2" dice.Trim and thinly slice green onions. Keep white and green portions separate.Mince chives.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 Tbsp. olive oil. Add potatoes and parsnips to hot pan and stir occasionally until lightly browned, 4-6 minutes.
Stir in 1/2 tsp. salt and a pinch of pepper. Place pan in hot oven and cook until vegetables are tender, 10-12 minutes.While vegetables roast, cook steaks. -
3 Cook the Steak
Return pan used to boil water to medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate and tent with a foil.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook steaks to medium-high heat. Remove mushrooms from water and finely chop. Discard water.
Add strained mushrooms, white portions of green onions, and wine to hot pan and stir occasionally until wine is evaporated, 1-3 minutes.Stir in cream, chives, and a pinch of salt and pepper and cook until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing steak on sauce. Garnish vegetables with green portions of green onions. Bon appétit!
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