2-Serving Premium
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
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Sweet Potatoes
- 12 oz. Sirloin Steaks
- 4 fl. oz. Cream Sauce Base
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Shredded Mozzarella
- ⅓ oz. Butter
- 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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Calories760
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Carbohydrates50g
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Net Carbs38g
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Fat42g
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Protein45g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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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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 Cook 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 Bake 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 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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