Meal Kit
Culinary Collection
Sirloin with Caramelized Shallot Crema
and lyonnaise sweet potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 2 Sweet Potato
- 12 oz. Sirloin Steaks
- 4 fl. oz. Cream Sauce Base
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Shredded Mozzarella
- 6 Chive Sprigs
- 2 Garlic Cloves
- 3 Thyme Sprigs
- ½ tsp. Coarse Black Pepper
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates49g
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Net Carbs37g
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Fat38g
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Protein45g
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Sodium1390mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Butter
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Small Non-Stick Pan
- 1 Medium Oven-Safe Casserole Dish
- 1 Peeler
- 1 Heat-Safe Mixing Bowl
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel and cut sweet potatoes into thin slices.
Stem and mince thyme.Mince chives.Peel and mince shallot.Mince garlic.Pat steaks dry. Season both sides with 1/4 tsp. salt and half the coarse black pepper (reserve remaining for crema). -
2 Start the Sweet Potatoes
Place a medium pot over medium-high heat.
Add cream base and 3 Tbsp. water to hot pot. Stir to combine and bring to a simmer.Once simmering, add sweet potatoes, half the shallots (reserve remaining for crema), half the garlic (reserve remaining for crema), 1/2 tsp. salt, and a pinch of pepper. Cover and stir often until sweet potatoes are slightly tender, 7-9 minutes.Remove from burner. -
3 Finish the Sweet Potatoes
Transfer sweet potatoes to prepared casserole dish. Spread into a single layer, then evenly top with cheese.
Bake uncovered in hot oven until sweet potatoes are fork-tender, 15-20 minutes.Carefully remove from oven.While sweet potatoes bake, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan. 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 from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Crema and Finish Dish
Place a small non-stick pan over medium heat.
Add 1/2 Tbsp. butter, remaining shallots, remaining garlic, and 1/2 tsp. thyme to hot pan. Stir often until combined and shallots are softened, 2-3 minutes. Remove from burner. Transfer shallot mixture to a heat-safe mixing bowl. Let cool, 5 minutes.After 5 minutes, or once cool enough to handle, stir in creme fraiche, half the chives (reserve remaining for garnish), remaining coarse black pepper, and a pinch of salt until combined.Plate dish as pictured on front of card, topping steak with crema. Garnish sweet potatoes with remaining chives. Bon appétit!
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