Meal Kit
Culinary Collection
Pan-Seared Sirloin with Bordelaise
and white cheddar broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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
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2 oz. Cream Cheese
- 1 Shallot
- 1 fl. oz. Red Cooking Wine
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1 oz. Shredded White Cheddar Cheese
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1 oz. Beurre Blanc Butter
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Steak Seasoning
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) xPoL10qg
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Calories610
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Carbohydrates20g
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Net Carbs14g
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Fat37g
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Protein47g
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Sodium1550mg
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
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If using antibiotic free chicken breasts, 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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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.
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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 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 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 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 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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