Steak with Sauce Robert

and spinach scalloped potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

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)

  • 14 oz. USDA Choice New York Strip Steak (Serves 2)
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Sirloin Steaks
  • 1 fl. oz. White Cooking Wine
  • 12 oz. Yukon Potatoes
  • Info
    2 tsp. Beef Demi-Glace
  • ½ oz. Dijon Mustard
  • 1 Shallot
  • Info
    4 fl. oz. Light Cream
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    670
  • Carbohydrates
    42g
  • Fat
    35g
  • Protein
    47g
  • Sodium
    1244mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Oven-Safe Casserole Dishes
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and mince shallot. Slice potatoes into thin rounds. Pat steaks dry, and season both sides with ¼ tsp. salt.

  • Step 2 - Start the Potatoes
    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 the 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.

  • Step 3 - Finish the Potatoes
    3

    Finish the Potatoes

    Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Top with remaining Parmesan. 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.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Place a large non-stick pan over 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. If using NY strip steak, place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear until browned, 2-3 minutes per side. Place oven-safe pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes. Halve steak to serve. Remove steaks to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make Sauce and Finish Dish
    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 cook until liquid is reduced by half, 30-60 seconds. Stir in mustard and demi-glace. Remove from burner and swirl in butter. Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!

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