Sirloin with Fig and Red Wine Reduction

with goat cheese potatoes and Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

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 recipe cards and 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

How many delicious ingredients can we fit into one steak dish? Well, how long do you have to read this list? First, rosemary, one of the best smells there is, flavors the potatoes and Brussels sprouts along with rich, creamy goat cheese. Then, the sauce… red wine brings its distinctive, tannic flavor profile (but save it for the sauce; this kind you can't drink) to a marriage with the lush sweetness of fig preserves. Rosemary returns for a bow in this sauce, which we bet you'll be sopping up off your plate long after the steak has disappeared.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 8 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Goat Cheese
  • 2 fl. oz. Red Cooking Wine
  • 2 Tbsp. Fig Preserves

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
    504
  • Carbohydrates
    56g
  • Fat
    10g
  • Protein
    45g
  • Sodium
    388mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • 1

    Roast the Potatoes

    Halve potatoes lengthwise and cut into ½" half-moons. Place on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender, 20-25 minutes. Remove from oven and flip potatoes. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and slice thinly. Place sliced Brussels in a medium mixing bowl with ½ tsp. olive oil, ¼ tsp. salt, and a pinch pepper, and toss to coat. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 3

    Roast the Brussels Sprouts

    Add Brussels sprouts to baking sheet with roasted potatoes. Don't worry if Brussels sprouts are on top of potatoes. Roast until Brussels sprouts brown lightly and become tender, 7-10 minutes. Remove from oven and sprinkle on goat cheese (breaking up with your hands if needed).

  • 4

    Cook the Steaks

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes. Remove to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • 5

    Make the Sauce

    Return pan used to cook steak to medium-high heat. Add red wine and fig preserves. Bring to a boil and cook, stirring occasionally, until slightly reduced and fig spread has dissolved, 2-3 minutes. Remove from burner and season with a pinch of salt. Plate dish as pictured on front of card. Bon appetit!

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