Meal Kit

Sirloin Steak with White Wine Demi-Glace

and garlic-herb 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 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

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 parsley. 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. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • ¼ oz. Parsley
  • 12 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • 12 oz. Sirloin Steaks
  • 5 oz. Peas
  • 2 oz. White Cooking Wine
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate

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
    685
  • Carbohydrates
    44g
  • Fat
    35g
  • Protein
    42g
  • Sodium
    1326mg

Recipe Steps

You Will Need

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

Customize It Instructions

  • If using chicken breasts, follow same instructions as steak in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, follow same instructions as salmon in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Start the Potatoes

    Cut potatoes into ½" dice. Place a medium oven-safe non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) to hot pan and let melt. Once butter has melted, stir in potatoes, ¼ tsp. salt, and a pinch of pepper until coated. Cover and reduce heat to medium. Cook, 5 minutes, stirring once halfway through. Uncover, and place pan in hot oven. Roast until golden brown and tender, 20-22 minutes, stirring once halfway through. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

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

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove steaks to a plate and tent with foil. Rest, at least 3 minutes. Reserve pan; no need to wipe clean. While steaks cook, finish potatoes.

  4. 4

    Finish the Potatoes

    Carefully, remove pan with potatoes from oven and stir in peas and garlic. Use caution! Handle and pan will be hot. Return pan to oven and roast until peas are warmed through, 2-3 minutes. Carefully remove from oven. Stir in parsley (reserve a pinch for sauce) and a pinch of salt and pepper.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add white cooking wine and demi-glace to hot pan and bring to a boil. Adding alcohol to a hot pan may cause some flames; use caution. Once boiling, cook until liquid is reduced by half, 1-3 minutes. Remove from burner and stir in remaining butter, accumulated juices from resting steaks, and remaining parsley. Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!

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