Culinary Collection

Steak and Garlic Demi

with creamy florentine mash

Prep & Cook Time: 60+ min.

Cook Within: 5 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)

  • 6 oz. Brussels Sprouts
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Garlic & Herb Cheese Spread
  • Info
    2 oz. Light Cream Cheese
  • 2 oz. Baby Spinach
  • 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
    716
  • Carbohydrates
    44g
  • Fat
    38g
  • Protein
    51g
  • Sodium
    1769mg

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

    COOK THE POTATOES

    Peel and cut potatoes into large evenly-sized chunks. chop spinach Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese, spinach and garlic salt, ¼ tsp salt, parmesan and mash until mostly smooth. Then add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes boil, prepare ingredients

  2. 2

    Prepare ingredients and roast brussels

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place Brussels sprouts on prepared baking sheet and toss with 1 Tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

  3. 3

    Cook steak

    Pat steaks dry, and season both sides with a pinch of salt and pepper. "Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest cooked steaks 3 minutes. " wipe pan clean and keep over heat.

  4. 4

    Make sauce

    using the pan from cooking the steaks combine ¼ cup of water, beef demi and garlic herb cheese. bring to a simmer and stir often until mixture is smooth and slightly thickened, 2-3 minutes. remove from heat and stir in butter.

  5. 5

    Finish Dish

    Plate as pictured. Bon appetite!

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