Sirloin Steak with Porcini White Wine Sauce

with asparagus and Parmesan roasted potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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)

  • 2 Garlic Cloves
  • 12 oz. Red Potatoes
  • 2 fl. oz. White Cooking Wine
  • Info
    2 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Beef Demi-Glace
  • 5 oz. Asparagus
  • ¼ oz. Dried Porcini Mushrooms
  • 12 oz. Sirloin Steaks
  • 1 Rosemary Sprig

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
    676
  • Carbohydrates
    42g
  • Fat
    34g
  • Protein
    53g
  • Sodium
    1505mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Cover mushrooms in boiling water in a mixing bowl. Set aside at least 10 minutes. Cut potatoes into ½" wedges. Trim woody ends off asparagus and halve on an angle. Stem and mince rosemary. Mince garlic. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Potatoes

    Combine potatoes, Parmesan, rosemary, garlic, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Massage oil into potatoes. Place potato-rosemary mixture on one half of prepared baking sheet. Spread into a single layer on their side and roast in hot oven until beginning to brown, 15 minutes. Remove from oven. Potatoes will finish cooking in another step. While potatoes roast, cook steaks.

  • 3

    Cook the Steaks

    Return medium non-stick pan used to boil water to medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned and steak reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Roast the Asparagus

    Add asparagus to other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer. Roast in hot oven until asparagus is tender and potatoes are browned, 5-7 minutes. While vegetables roast, make sauce.

  • 5

    Make Sauce and Finish Dish

    Remove mushrooms from bowl and mince. Reserve mushroom water. Return pan used to sear steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water. Stir to combine and bring mixture to a boil. Cook until thickened, 1-2 minutes. Add demi-glace and return to a boil. Once boiling, remove from burner and swirl in butter. Plate dish as pictured on front of card, placing steaks on top of sauce. Bon appétit!

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