Sirloin with Shallot-Dijon Sauce

with potatoes and Parmesan asparagus

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 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

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.

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 6 oz. Asparagus
  • 2 Russet Potatoes
  • Info
    2 tsp. Beef Demi-Glace
  • 1 Shallot
  • Info
    4 fl. oz. Light Cream
  • 1½ tsp. Pot Roast Seasoning
  • ½ oz. Dijon Mustard
  • 12 oz. Sirloin Steaks

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
    654
  • Carbohydrates
    47g
  • Fat
    32g
  • Protein
    45g
  • Sodium
    1461mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Halve NY strip to serve. Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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