Culinary Collection

Steak and Garlic Demi

with creamy Florentine-style mash

Prep & Cook Time: 45-55 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 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

Sometimes you want a deep meal; a meal that’s read Schopenhauer and can reference the riot during the debut of Stravinksy's Le Sacre du Printemps. Okay, maybe not that deep; maybe just the depth of a steak dinner that's actually finished “Moby Dick.” Or a steak dinner with a sauce of deep demi-glace and rich garlic, herb and cheese, enrobing the steak with pure flavor. Deep, man. Tip: if you're looking for the right texture for the sauce, draw a line through the sauce in the pan. If the line lingers, it's thickened!

In Your Box (serves 2)

  • Info
    ½ oz. Garlic & Herb Cheese Spread
  • 6 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • 2 oz. Baby Spinach
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    1 oz. Shredded Parmesan Cheese
  • 12 oz. Yukon Potatoes
  • Info
    ⅓ oz. Butter
  • ½ tsp. Garlic Salt

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
    715
  • Carbohydrates
    43g
  • Fat
    38g
  • Protein
    51g
  • Sodium
    1472mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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

  • If using NY strip steak, follow same instructions as sirloin in Step 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using ribeye, follow same instructions as sirloin in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as sirloin in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Start the Mashed Potatoes

    Peel and cut potatoes into large evenly-sized chunks. Coarsely 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, then return to pot. While potatoes boil, roast Brussels sprouts.

  2. 2

    Roast the Brussels Sprouts

    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 and a pinch of salt and pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 12-14 minutes. While Brussels sprouts roast, cook steak.

  3. 3

    Cook the Steaks

    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 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. Remove from burner. Remove steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve.

  4. 4

    Finish the Mashed Potatoes

    Add cream cheese, spinach, garlic salt, a pinch of salt, and Parmesan to pot with potatoes, Mash until mostly smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat. Add ¼ cup water, demi-glace, and garlic and herb cheese spread to hot pan. Bring to a simmer. Once simmering, stir often until smooth and slightly thickened, 2-3 minutes. Remove from burner. Stir in butter until combined. Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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