Meal Kit
Sherry Wine Demi-Glace Sirloin Steak
with mashed potatoes and balsamic Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Michael Wallach
If you're like us, dinnertime is its own special occasion. This calls for a cooked-to-perfection steak with all of the trimmings. We start with a tender sirloin steak bathed in a demi-glace laced with rich sherry wine, and round out the meal with buttery mashed potatoes and balsamic Brussels. An extraordinary dinner for any night of the week.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
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4 fl. oz. Whole Milk
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1 oz. Grated Parmesan
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 fl. oz. Sherry
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⅗ oz. Butter
- ½ fl. oz. Balsamic Vinegar
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) 4PXp0wPm
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Calories750
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Carbohydrates50g
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Net Carbs44g
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Fat38g
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Protein49g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
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1 Cook Potatoes and Prepare Ingredients
Peel and cut potatoes into large chunks.
Bring a medium pot with potato chunks and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.While potato simmers, trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper. -
2 Cook the Brussels Sprouts
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and Brussels sprouts, cut-side down, to hot pan. Cook until cut-sides are slightly charred, 3-4 minutes.
Stir, and add 1/2 cup water and 1/4 tsp. salt. Cover, and cook until tender, 6-9 minutes.Stir in balsamic vinegar. Remove Brussels sprouts to a plate and cover with foil.Wipe pan clean and reserve. -
3 Mash the Potatoes
Once potato chunks are fork-tender, drain in a colander and return to pot.
Add half the milk, butter, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth.If necessary, add additional milk 2 Tbsp. at a time until desired consistency is reached.Set aside and keep warm. -
4 Cook the Steaks
Return pan used to cook Brussels sprouts to medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks from pan and rest, 5 minutes.Reserve pan; no need to wipe clean. -
5 Make the Sauce
Return pan used to cook steaks to medium heat. Add sherry, demi-glace, and 1/4 cup water and combine. Stir occasionally until slightly thickened, 2-3 minutes.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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