Meal Kit

Culinary Collection

Pan-Seared Sirloin with Bordelaise

and white cheddar broccoli

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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)

  • 12 oz. Sirloin Steaks
  • 12 oz. Broccoli Florets
  • Info
    2 oz. Cream Cheese
  • 1 Shallot
  • 1 fl. oz. Red Cooking Wine
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    1 oz. Beurre Blanc Butter
  • 2 tsp. Chicken Broth Concentrate
  • 1 tsp. Steak Seasoning
Contains: Sulfites
Food intolerance information

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
    610
  • Carbohydrates
    20g
  • Net Carbs
    14g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1550mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Roast the Broccoli

    Cut broccoli into bite-sized pieces.

    Place broccoli on prepared baking sheet and spray with cooking spray. Toss with 1/4 tsp. salt and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until browned and fork-tender, 14-16 minutes.

    While broccoli roasts, continue recipe.

  2. 2

    Cook the Steaks

    Pat steaks dry and season both sides with steak seasoning.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and 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.

    Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  3. 3

    Make Cheese Sauce and Prepare Shallot

    In a microwave-safe bowl, combine cream cheese and 1/4 cup water.

    Microwave uncovered until heated through and cream cheese has softened, 1-2 minutes.

    Carefully remove from microwave. Stir in shredded cheese.

    Microwave again uncovered until melted, 30-60 seconds.

    Carefully remove from microwave and stir until combined.

    While sauce heats, peel and mince shallot.

  4. 4

    Make the Bordelaise Sauce

    Return pan used to cook steaks to medium-low heat. Add shallots to hot pan and stir occasionally until shallots are tender, 2-3 minutes.

    Add wine and stir to combine, scraping up any brown bits from bottom of pan. Bring to a boil.

    Once boiling, stir occasionally until almost entirely evaporated, 1-3 minutes.

    Stir in chicken base and bring to a simmer.

    Once simmering, remove from burner. Add butter and stir until melted and combined.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steak with bordelaise sauce and garnishing broccoli with cheese sauce. Slice steak, if desired. Bon appétit!

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