Meal Kit

Steak and Bordelaise Sauce

with creamy Parmesan potato gratin

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 1 fl. oz. Red Cooking Wine
  • Info
    ½ oz. Grated Parmesan
  • 2 tsp. Garlic Pepper
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 1 tsp. Tomato Paste
  • 12 oz. Sirloin Steaks
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    4 fl. oz. Cream Sauce Base

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
    709
  • Carbohydrates
    38g
  • Fat
    41g
  • Protein
    43g
  • Sodium
    1749mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 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 ¼ tsp. salt and a pinch of pepper.

  2. 2

    Bake the Gratin

    Add cream base, garlic pepper, ½ tsp. salt, and ½ tsp. pepper to bowl with potatoes and gently mix until combined. Transfer potato mixture to prepared casserole dish and top 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, make steaks.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat. Add 2 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.

  4. 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. 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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