Meal Kit
Steak and Bordelaise Sauce
with creamy Parmesan potato gratin
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 2 oz. Red Cooking Wine
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½ oz. Grated Parmesan
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅓ oz. Butter
- 6 Chive Sprigs
- 2 tsp. Garlic Pepper
- 1 tsp. Tomato Paste
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) 2qWyeR3R
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Calories700
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Carbohydrates39g
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Net Carbs36g
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Fat39g
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Protein43g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Microwave-Safe 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
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1 Prepare the Ingredients
Slice potatoes into thin rounds.
Place potatoes in a microwave-safe bowl and microwave, 3 minutes.While potatoes microwave, mince chives.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Bake the Gratin
Add cream base, garlic pepper, 1/2 tsp. salt, and 1/2 tsp. pepper to bowl with potatoes and gently mix until combined.
Transfer potato mixture to prepared casserole dish and top evenly with Parmesan. For best results, use a 2-cup casserole dish. Place casserole dish on prepared baking sheet to catch any drips.Bake in hot oven until golden brown, 18-22 minutes.While gratin bakes, cook steaks. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove steaks to a plate and tent with foil. Rest, at least 5 minutes. Reserve pan; no need to wipe clean.Remove from burner. -
4 Make the Bordelaise Sauce
Return pan used to cook steaks to medium heat. Add demi-glace, 2 Tbsp. water, tomato paste, and red wine to hot pan. Stir to combine, then bring to a simmer.
Once simmering, stir often until slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with bordelaise sauce and garnishing potatoes with chives. Bon appétit!!
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