Sirloin Steak with Sauce Robert

with blue cheese-mashed cauliflower

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Carb Conscious
A note about serious food allergies

No, it’s not a sauce named after your weird uncle or your childhood crush. Sauce Robert (imagine how the French might say it: Roh-bear) is a mustard sauce with shallots and white wine, a classic in French cuisine. It’s served over a seared sirloin and next to mashed blue cheese and chive cauliflower. Yum yum.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 6 Chives
  • 1 Shallot
  • 6 oz. Green Beans
  • 2 Sirloin Steaks
  • Info
    1 oz. Blue Cheese Crumbles
  • Info
    ⅗ oz. Butter
  • Info
    4 fl. oz. 2% Milk
  • 2 fl. oz. White Cooking Wine
  • Info
    4 tsp. Beef Demi-Glace
  • ¼ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Medium Non-Stick Pans

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and cut into large florets. Add cauliflower florets to boiling water and cook until tender, 6-8 minutes. While cauliflower boils, mince chives. Peel and halve shallot. Slice halves into thin strips. Trim ends off green beans. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Mash the Cauliflower

    Mash the Cauliflower

    Drain cauliflower in a colander and return to pot. Add blue cheese, half the milk, half the butter (reserve remaining for sauce), and chives (reserving a pinch for garnish). Mash, adding remaining milk 1 Tbsp. at a time, until desired consistency is reached. Set aside.

  • Step 3 - Cook the Steaks

    Cook the Steaks

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove steaks to a plate and cover with foil. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce Robert

    Make the Sauce Robert

    Return pan used to sear steaks to medium heat. Add remaining butter and melt. Once melted, add shallots and stir occasionally, 1-2 minutes. Add white wine and cook until mostly evaporated, 30-60 seconds. Add demi-glace and Dijon and stir until thick enough to coat the back of a spoon, 1-2 minute. Remove from burner and set aside.

  • Step 5 - Cook the Green Beans

    Cook the Green Beans

    Heat 1 tsp. olive oil and 2 Tbsp. water in another medium non-stick pan over medium heat. Add green beans to hot pan. Once beans start sizzling, cover and cook until tender, 5-7 minutes. Season with a pinch of salt and pepper.

  • Step 6 - Finish the Dish

    Finish the Dish

    Add mashed cauliflower and green beans to a plate. Nestle steak onto mashed cauliflower and drizzle with sauce Robert. Garnish cauliflower with remaining chives.