Meal Kit
Culinary Collection
Steak and Mushroom Herb Demi
with Brussels sprout risotto
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
The words “mushroom,” “herb,” and “demi-glace” are evocative of so much: earthy flavors, healthy and fresh, deep and rich sauces, and most of all, amazing delicious. When you add those words to the idea of meaty, delicious steak, you have a concept of out-of-control flavor. Words, concepts, thoughts, feelings… nothing beats yummy in the tummy.
In Your Box (serves 2)
- 12 oz. Ranch Steaks
- 6 oz. Cremini Mushrooms
- ¾ cup Arborio Rice
- 3 oz. Brussels Sprouts
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2 oz. Grated Parmesan
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6 tsp. Natural Beef Flavor Demi-Glace Concentrate
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1 oz. Roasted Garlic & Herb Butter
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¼ cup Panko Breadcrumbs
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⅓ oz. Butter
- 3 Thyme Sprigs
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)
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Calories880
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Carbohydrates80g
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Net Carbs74g
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Fat38g
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Protein56g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing 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
Cut mushrooms into 1/4" slices.
Stem thyme.Trim stems off Brussels sprouts and thinly slice.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Panko
Combine panko with 1 tsp. olive oil in a mixing bowl until panko is coated.
Transfer panko to prepared baking sheet and spread into a single layer. Roast in hot oven until golden brown, 5-7 minutes.Remove from oven and let cool, 3-5 minutes. Combine cooled panko with half the Parmesan (reserve remaining for risotto). Baking sheet will be hot! Use a utensil.While panko roasts, cook risotto. -
3 Cook the Risotto
Place a medium pot over medium-high heat. Add rice to hot, dry pan and toast, 1 minute.
Add 11/2 cups water, 1/3 the demi-glace (reserve remaining for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer. Once simmering, cook undisturbed until water is evaporated, 8-10 minutes.Add 1 cup water and return to a simmer. Once simmering, cook undisturbed until liquid has evaporated and risotto is tender, 8-10 minutes.Stir in Brussels sprouts, garlic herb butter, remaining Parmesan, and a pinch of salt. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. -
4 Cook the Steak
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, 5-7 minutes per side.Remove steaks to a plate. Tent with foil and set aside. Keep pan over medium heat. -
5 Make Sauce and Finish Dish
Add mushrooms to hot pan. Stir occasionally until softened, 4-5 minutes.
Add 2 Tbsp. water and remaining demi-glace. Bring to a simmer.Once simmering, remove from burner. Stir in butter and thyme.Plate dish as pictured on front of card, topping steak with sauce and risotto with panko-Parmesan mixture. Bon appétit!
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