Sirloin Steak with Sauce Robert

with blue cheese-mashed cauliflower

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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
  • 1 oz. Blue Cheese Crumbles
  • ⅗ oz. Butter
  • 4 fl. oz. 2% Milk
  • 2 fl. oz. White Cooking Wine
  • 4 tsp. Beef Demi-Glace
  • ¼ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    696
  • Carbohydrates
    27g
  • Fat
    40g
  • Protein
    59g
  • Sodium
    1585mg

Recipe Steps

You Will Need

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

Before You Cook

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    1

    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.

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    2

    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.

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    3

    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.

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    4

    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.

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    5

    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.

  • Sirloin Steak with Sauce Robert with blue cheese-mashed cauliflower
    6

    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.