Meal Kit
Culinary Collection
Steak Strip Diane Risotto with Dijon Shallot Sauce, Shiitakes, and Shaved Brussels Sprouts
Culinary Collection
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Brussels Sprouts
- ¾ cup Arborio Rice
- 4 oz. Cremini Mushrooms
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2 oz. Shredded Parmesan Cheese
- 1 Shallot
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⅗ oz. Butter
- ½ oz. Dijon Mustard
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 6 Chive 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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Calories830
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Carbohydrates78g
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Net Carbs71g
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Fat38g
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Protein49g
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Sodium1390mg
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
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1 Prepare The Ingredients
Trim stems off Brussels sprouts and cut into thin slices.
Quarter mushroomsMince chives -
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 1/2 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 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 Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil. Add shaved brussels, mushrooms, 1/4 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 Finish The Dish
Plate dish as pictured on front of card, garnishing with chives and reserved parmesan. Bon appétit!
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