Meal Kit
Steak with Sauce Robert
and spinach scalloped potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
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, 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)
- 12 oz. Yukon Potatoes
- 12 oz. Sirloin Steaks
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4 oz. Light Cream
- 2 oz. Baby Spinach
- 1 Shallot
- 1 oz. White Cooking Wine
- ½ oz. Dijon Mustard
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½ oz. Grated Parmesan
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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) 8O7bQ2qD
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Calories740
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Carbohydrates42g
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Net Carbs38g
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Fat43g
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Protein43g
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Sodium1110mg
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
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
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If using filets mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using ahi tuna, follow same instructions as sirloin in Steps 1 and 4, cooking until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt. Follow same instructions as sirloin in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Slice potatoes into thin rounds.
Peel and mince shallot.Pat steaks dry, and season both sides with 1/4 tsp. salt. -
2 Start the Potatoes
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and 1/4 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. Stir occasionally until wilted, 2-3 minutes.Add cream, 1/4 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.Remove from burner. -
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. -
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, 4-6 minutes per side.Remove steaks to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add remaining shallot to hot pan 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.Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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