Express
Premium
Sirloin and Sherry Sauce
with fondant potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
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Contains: Milk
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Over 30g protein
- Gluten-Smart
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Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 2 fl. oz. Sherry Wine
- ¾ oz. Caramelized Onion Jam
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- 6 Chive Sprigs
- 1 tsp. Garlic 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) d3V5joOD
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Calories710
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Carbohydrates41g
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Net Carbs38g
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Fat41g
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Protein43g
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Sodium1050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large 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, 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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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 Start Potatoes and Prepare Chives
Prick potatoes with a fork all over. Place in a microwave-safe bowl. Microwave until slightly tender, 4-6 minutes.
Potatoes should be soft enough to yield to a fork, but not yet fully tender. Carefully remove from microwave. Rest, 3 minutes.Once cool enough to handle, cut potatoes into 1"-thick rounds. Toss with 1/4 tsp. salt and 1/4 tsp. pepper.While potatoes microwave, mince chives. -
2 Cook the Steaks
Pat steaks dry and season both sides with garlic pepper and a pinch of salt.
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 to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Finish the Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-4 minutes per side.
Add butter, onion jam, half the demi-glace (reserve remaining for sauce), and a pinch of pepper. Flip potatoes often until well-coated, 1-2 minutes.Remove from burner.While potatoes cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat. Add wine to hot, dry pan. Stir occasionally until reduced by half, 1-2 minutes.
Add cheese spread, remaining demi-glace, shredded cheese, and a pinch of pepper. Stir occasionally until melted and combined, 1-2 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 and garnishing potatoes with chives. Bon appétit!
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