Steak with Sauce Robert
and spinach scalloped potatoes
Prep & Cook Time: 40-50 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk
Chef
Sarah Thomsen
There's richness, and then there's richness. Many a sauce promises a velvet touch, but this one delivers and in spades. The acid of wine mixes with the pungent delight of mustard and the rich depth of the demi-glace. Butter swirled in off-burner levels up the richness, bringing you to the stars and back in pure gastronomic goodness. You'll never eat a steak without sauce after this. Tip: This recipe contains shallot, which, while delicious, is a small vegetable and sometimes difficult to mince. Best practice is to make thin slices lengthwise, then slices across, resulting in a minced shallot with little stress.
In Your Box (serves 2)
- ½ oz. Dijon Mustard
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1 oz. Grated Parmesan
- 1 Shallot
- 12 oz. Yukon Potatoes
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2 tsp. Beef Demi-Glace
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4 oz. Light Cream
- 1 oz. White Cooking Wine
- 12 oz. Steaks
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⅓ oz. Butter
- 2 oz. Baby Spinach
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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Calories675
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Carbohydrates42g
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Fat35g
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Protein47g
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Sodium1253mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 2 Small Oven-Safe Casserole Dishes
- 1 Medium Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Peel and mince shallot. Slice potatoes into thin rounds. Pat steaks dry, and season both sides with ¼ tsp. salt.
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2 Start the Potatoes
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes. Working in batches, add spinach and half the shallot (reserve remaining for sauce) to hot pan. Don't overcrowd pan with spinach. Stir occasionally until wilted, 2-3 minutes. Add cream, ¼ cup water, and half the Parmesan (reserve remaining for topping). Reduce heat to medium and cook until potatoes begin to get tender, 3-4 minutes.
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3 Finish the Potatoes
Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Top with remaining Parmesan. Wipe pan clean and reserve. Place dishes on prepared baking sheet to catch any drips and cover dishes with foil. Bake in hot oven until bubbling and potatoes are tender, 10 minutes. Carefully, remove foil from dishes. Bake again until golden brown, 8-10 minutes. While potatoes bake, cook steaks.
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4 Cook the Steaks
Return pan used to cook potatoes and spinach to medium heat and add 2 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. Reserve pan; no need to wipe clean.
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5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add remaining shallot and stir occasionally until tender, 1-2 minutes. Add wine and bring to a simmer. Once simmering, cook until liquid is reduced by half, 30-60 seconds. Stir in mustard and demi-glace until combined. Remove from burner and swirl in butter. Plate dish as pictured on front of card, serving steak on sauce. Bon appétit!
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