Culinary Collection

Steak and Mushroom Herb Demi

with Brussels sprout risotto

Prep & Cook Time: 50-60 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

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 deliciousness. 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)

  • Info
    1 oz. Sour Cream
  • Info
    4 tsp. Beef Demi-Glace
  • ¾ cup Arborio Rice
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 6 oz. Cremini Mushrooms
  • Info
    2 oz. Grated Parmesan
  • 3 Thyme Sprigs
  • 12 oz. Ranch Steaks
  • 3 oz. Brussels Sprouts

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
    806
  • Carbohydrates
    70g
  • Fat
    34g
  • Protein
    56g
  • Sodium
    1454mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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 ranch steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  • If using ribeye, follow same instructions as ranch steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  • If using 32 oz. ribeye, follow same instructions as ranch steaks in Steps 1 and 4, working in batches if necessary, and cooking until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  1. 1

    Start the Risotto

    Place a medium pot over medium-high heat. Add rice to hot, dry pan and cook undisturbed until lightly toasted, 1 minute. Add 1 ½ cups water, half the demi-glace (reserve remaining for sauce), ¼ tsp. salt, and ¼ tsp. pepper. Bring to a simmer. Once simmering, cook undisturbed until water is evaporated, 8-10 minutes. While risotto simmers, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" 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.

  3. 3

    Finish the Risotto

    Add 1 cup water to pot with rice and return to a simmer. Once simmering, cook undisturbed until liquid has evaporated and risotto is tender, 8-10 minutes. Stir in Brussels sprouts, butter, half the Parmesan (reserve remaining for garnish), and a pinch of salt. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
    Remove from burner. Cover and set aside.

  4. 4

    Cook the Steaks

    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 and tent with foil. Keep pan over medium heat.

  5. 5

    Make Sauce and Finish Dish

    Add mushrooms to hot pan. Stir occasionally until softened, 4-5 minutes. Add 1 Tbsp. water and remaining demi-glace. Bring to a simmer. Once simmering, remove from burner. Stir in sour cream and thyme until incorporated. Plate dish as pictured on front of card, topping steak with sauce and risotto with remaining Parmesan. Bon appétit!

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