Sirloin Steak with White Wine Demi-Glace

and garlic-herb potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
A note about serious food allergies

Want to class up the joint? Bring a higher class of heckler to your dinner table? You'll be beating the paupers off with a stick when you have this steak and white wine demi-glace on the menu. (Even the words sound like you're a fancy pants.) Potatoes are roasted in butter and tossed with garlic, peas, and herbs. Those same herbs are added to the delectable sauce, a rich troika of white wine, demi-glace, and butter. We'd say you'll be licking your fingers after, but you're way too posh for that.

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • ¼ oz. Parsley
  • 0.125 oz. Oregano
  • 12 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • 12 oz. Sirloin Steaks
  • 5 oz. Peas
  • 2 fl. oz. White Cooking Wine
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    44g
  • Fat
    23g
  • Protein
    44g
  • Sodium
    1734mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Medium Pan

Before You Cook

  • Step 1 - Start the Potatoes
    1

    Start the Potatoes

    Cut potatoes into ½" dice. Place a medium oven-safe pan over medium-high heat and melt half the butter (reserve remaining for sauce). Add potatoes and stir, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring once halfway through. Season with ¼ tsp. salt and a pinch of pepper. Set aside. While potatoes roast, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Stem and mince parsley and oregano. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Place a medium pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate, tent with foil, and rest at least 3 minutes. Reserve pan; no need to wipe clean. While steaks cook, finish potatoes.

  • Step 4 - Finish the Potatoes
    4

    Finish the Potatoes

    Carefully, stir peas and garlic into cooked potatoes. Return pan to oven and bake until peas warm through, 2-3 minutes. Stir in parsley, oregano (reserve pinches of both for sauce), ¼ tsp. salt, and ¼ tsp. pepper. Set aside.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook steaks to medium-high heat. Add white cooking wine and beef demi-glace to hot pan and bring to a boil. Cook until liquid is reduced by half, 1-3 minutes. Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks, remaining parsley, and remaining oregano. Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!