Meal Kit
Sirloin Steak and Brown Butter Bordelaise
with Brussels sprouts and roasted potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
The sauce served with this tender steak brings together two things we love: alliteration and awesome aromas. See, we just can't help it! But when you taste the way the nutty brown butter complements the rich red wine reduction sauce, and the crispy exterior on the roasted Brussels sprouts, you'll agree this meal kicks some assonance.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 2 oz. Red Cooking Wine
- 1 Shallot
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1 oz. Butter
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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) DOL64vP8
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Calories820
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Carbohydrates51g
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Net Carbs44g
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Fat47g
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Protein43g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 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
Customize It Instructions
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork chops, follow same instructions as sirloin in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 4-6minutes per side. Rest, 3 minutes.
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If using filets mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel potatoes, quarter lengthwise, and cut into 1" chunks.
Trim bottoms off Brussels sprouts and halve. (Quarter if larger than a ping-pong ball.)Peel and halve shallot. Slice one half into rounds and mince other half.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Potatoes
Place a large oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and potato chunks to hot pan. Stir occasionally, 1 minute.
Cover, and reduce heat to medium. Cook, 5 minutes, stirring once halfway through.Uncover, and place pan in hot oven. Roast until golden brown and tender, 18-20 minutes, stirring once halfway through.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Season with 1/4 tsp. salt and a pinch of pepper.While potatoes roast, roast Brussels sprouts. -
3 Roast the Brussels Sprouts
Place Brussels sprouts and shallot rounds on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.
Spread into a single layer and roast in hot oven until tender and browned, 15-18 minutes.While Brussels sprouts roast, cook steaks. -
4 Cook the Steaks
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and steaks to hot pan and cook until steak reaches 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 steaks to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat. Add half the softened butter (reserve remaining for off-heat). Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Add 2 Tbsp. minced shallot and cook until aromatic, 30 seconds.Add wine, demi-glace, and 1/3 cup water. Increase heat to medium-high and cook until slightly thickened, 1-3 minutes.Remove from burner and stir in remaining butter.Plate dish as pictured on front of card, topping sauce with steak. Bon appétit!
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