Culinary Collection

Steak Strip Diane Risotto with Dijon Shallot Sauce, Shiitakes, and Shaved Brussels Sprouts

Culinary Collection

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)

  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    ⅗ oz. Butter
  • 8 oz. Brussels Sprouts
  • 4 oz. Cremini Mushrooms
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 6 Chive Sprigs
  • 1 Shallot
  • ½ oz. Dijon Mustard
  • ¾ cup Arborio Rice
  • 10 oz. Steak Strips

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

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

    Prepare The Ingredients

    Trim stems off Brussels sprouts and cut into thin slices. Quarter mushrooms Mince chives

  2. 2

    Make The Risotto

    "Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add butter, parmesan (reserve 2 tablespoons for garnish, and a pinch of salt and pepper. Stir to combine, then cover and set aside."

  3. 3

    Cook The Steak Strips

    Separate steak strips into a single layer and pat dry. Place a large non-sick pan over medium-high heat and add 1 tsp olive oil. Add steak strips and a pinch of salt and pepper to pan. Stir occasionally until no pink remains, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil. Add shaved brussels, mushrooms, ¼ tsp salt and a pinch of pepper to the pan. Cook for 2 minutes. Add 2 tablespoons of water and cover. Cook for 3-4 minutes or until brussels are tender and browned. Add steak strips, shallot, demi-glace, dijon mustard, and 2oz of water to the pan. Stir to combine and bring to a simmer. Remove from heat.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, garnishing with chives and reserved parmesan. Bon appétit!

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