Meal Kit

Steak and Bordelaise Sauce

with creamy Parmesan potato gratin

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

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)

  • 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. Yukon Potatoes
  • 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
    689
  • Carbohydrates
    38g
  • Fat
    39g
  • Protein
    43g
  • Sodium
    1749mg

Recipe Steps

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

    START POTATOES AND PREPARE INGREDIENTS

    Slice potatoes into thin rounds. Place in a microwave safe bowl and microwave for 3 minutes. While potatoes cook, mince chives. Pat steaks dry, and season both sides with pinch of salt and pepper.

  2. 2

    BAKE THE GRATIN

    Combine potatoes, cream base, garlic pepper and ½ tsp salt and pepper. gently mix. Transfer potatoes to prepared casserole dish and top with parmesan. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. While gratin bakes, cook 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, 5-8 minutes per side. Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results. Reserve pan; no need to wipe clean.

  4. 4

    MAKE THE BORDELAISE SAUCE

    Return pan used to cook green beans to medium heat. Add demi-glace, 2 TBSP, tomato paste and red wine. Bring to a simmer. Once simmering, cook until slightly thickened while stirring often, 1-2 minutes. Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.

  5. 5

    Finish dish

    Top steak with sauce and ganish potatoes with chives. Bon appetite!

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