Meal Kit
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
Chef
Jimmy Cababa
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)
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½ oz. Grated Parmesan
- 12 oz. Sirloin Steaks
- 5 oz. Asparagus
- 1½ tsp. Pot Roast Seasoning
- ½ oz. Dijon Mustard
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4 oz. Light Cream
- 1 Shallot
- 2 Russet Potatoes
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2 tsp. Beef Flavor Demi-Glace Concentrate
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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Calories770
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Carbohydrates47g
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Fat46g
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Protein44g
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Sodium1458mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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 chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as sirloin in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as sirloin in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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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.
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2 Roast the Vegetables
Transfer potatoes to prepared baking sheet. Toss with 2 tsp. olive oil, seasoning blend, and ¼ tsp. salt. Spread into a single layer. Roast in hot oven until starting to brown, 12-15 minutes. Remove baking sheet from oven. Push potatoes to one side. Baking sheet will be hot! Use a utensil. Place asparagus on empty half and toss with ½ tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side and top with cheese. Roast in hot oven until browned and tender, 8-10 minutes. While vegetables roast, cook steaks
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3 Cook the Steaks
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steak reaches 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. Transfer steaks to a plate and tent with foil. Rest, 3 minutes. Wipe pan clean and reserve.
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4 Make the Sauce
Return pan used to cook steaks to medium heat and add ½ tsp. olive oil. Add shallot to hot pan 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 mustard.
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5 Finish the Dish
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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