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Sirloin Steak with Red Wine Mushroom Bordelaise
with cheesy bacon florentine polenta
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Ryan Pugh
Bordelaise sauce comes from Bordeaux region of France, which when you look at the words… well, duh. The classic preparation combines wine (duh), shallots (sharp!), demi-glace (deep), butter (yum), and bone marrow (wha?). Our mushroom bordelaise sauce may get us in trouble with the authenticity police, but it makes up for its "crimes" with pure rich flavor. It coats the steak with a yumminess that cannot be beat. And it's cooked in less than 30 minutes? Ordering this meal is a no-brainer (duh).
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 4 oz. Cremini Mushrooms
- ½ cup Polenta
- 2 oz. Red Cooking Wine
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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1 oz. Light Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Crumbled Bacon
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2 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) bO9vj83n
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Calories740
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Carbohydrates38g
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Net Carbs36g
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Fat41g
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Protein49g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Coarsely chop spinach.Halve butter.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Polenta
Place medium pot over medium high heat with 1 tsp. olive oil. Add bacon to hot pot. Stir often until starting to crisp, 2-3 minutes.
Add 2 1/4 cups water. Bring to a simmer.Once simmering, stir in polenta, then stir constantly until beginning to thicken, 2-3 minutes.Lower heat to medium-low. Add softened cream cheese, spinach, half the Parmesan (reserve remaining for garnish), half the butter (reserve remaining for vegetables), 1/2 tsp. salt, and a pinch of pepper. Stir constantly until creamy and cheese and butter have melted, 60-90 seconds.Remove from burner and cover. -
3 Cook the Steaks
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.Transfer steaks to a plate. Rest, 3 minutes. Keep pan over medium heat. -
4 Make Bordelaise and Finish Dish
Replenish oil if needed. Add mushrooms to hot pan. Stir occasionally until softened, 3-4 minutes.
Add half the red wine (remaining is yours to use as you please!), 2 Tbsp. water, demi-glace, and a pinch of salt. Cook until liquid has reduced by half and slightly thickened, 2-3 minutes.Remove from burner and stir in remaining butter.Plate dish as pictured on front of card, stirring polenta again before serving and garnishing with remaining Parmesan. Top steak with bordelaise. Bon appétit!
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