The onion cousin's slightly tamer flavors marry, with no hesitation and just a touch of nerves, to the tangy unique kick of mustard. But these two lovebirds aren't in it alone: It takes a village to make a sauce worthy of a sirloin steak. Enter cream and rich demi-glace, two flavor-boosters and depth-givers, ready to officiate the ceremony and be heavily involved with the results. These family flavor ties might get messy, but this amazing dinner is more than worth it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut potatoes lengthwise into ½" wedges. Halve wedges across the width.
Trim woody ends off asparagus.
Peel and mince shallot.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using filet mignon or NY strip, pat dry and season same amount.
Cook Potatoes and Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and ¼ tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.
Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with ½ tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.
Roast in hot oven until browned and tender, 8-10 minutes.
Wipe pan clean and reserve.
While vegetables roast, cook steaks.
Cook the Steaks
Return pan used to cook potatoes to medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
Transfer steaks to a plate and tent with foil.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium heat and add ½ tsp. olive oil.
Add shallot and cook until beginning to soften, 1-2 minutes.
Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Remove from burner and stir in Dijon.
Finish the Dish
Halve NY strip to serve.
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.