Meal Kit
Culinary Collection
Steakhouse Sirloin and Pepper Cream Sauce
with hasselback potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
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4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- 6 Chive Sprigs
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
- ½ tsp. Coarse Black Pepper
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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Calories770
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Carbohydrates39g
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Net Carbs34g
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Fat49g
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Protein44g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Small Non-Stick Pan
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Place each potato lengthwise between a pair of chopsticks. Make 1/4" cuts widthwise, using chopsticks to prevent slicing all the way through.
Trim woody ends off asparagus.Mince chives.Pat steaks dry. Season both sides with garlic salt and a pinch of pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and massage 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper into potatoes.
Roast in hot oven, 35 minutes.Carefully remove from oven and evenly top with cheese.Roast again in hot oven until cheese is melted and potatoes are tender, 10-14 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Reduce heat to medium. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
4 Cook the Asparagus
Add 2 tsp. olive oil, asparagus, and a pinch of salt and pepper to hot pan. Stir occasionally until tender, but still crisp, 8-10 minutes.
If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner and stir in softened butter until melted.While asparagus cook, continue recipe. -
5 Make Sauce and Finish Dish
Place a small non-stick pan over medium heat.
Add cream base, mustard (to taste), and coarse black pepper to hot, dry pan. Stir to combine and bring to a simmer.Once simmering, stir often until sauce is slightly thickened, 2-4 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Garnish potatoes with chives. Slice steak, if desired. Bon appétit!
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