Meal Kit
Sirloin Steak with White Wine Demi-Glace
and garlic-herb potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
Chef
Nigel Palmer
Want to class up the joint? Bring a higher class of heckler to your dinner table? You'll be beating the paupers off with a stick when you have this steak and white wine demi-glace on the menu. (Even the words sound like you're a fancy pants.) Potatoes are roasted in butter and tossed with garlic, peas, and herbs. Those same herbs are added to the delectable sauce, a rich troika of white wine, demi-glace, and butter. We'd say you'll be licking your fingers after, but you're way too posh for that.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Sirloin Steaks
- 5 oz. Peas
- 2 fl. oz. White Cooking Wine
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1 oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
- 0.125 oz. Oregano
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) bP8n2VOz
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Calories680
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Carbohydrates44g
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Net Carbs39g
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Fat35g
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Protein43g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe 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 Start the Potatoes
Cut potatoes into 1/2" dice.
Place a medium oven-safe pan over medium-high heat and melt half the butter (reserve remaining for sauce). Add potatoes and stir, 1 minute.Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through.Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring once halfway through.Season with 1/4 tsp. salt and a pinch of pepper. Set aside.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Mince garlic.
Stem and mince parsley and oregano.Pat steaks dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. -
3 Cook the Steaks
Place a medium pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate, tent with foil, and rest at least 3 minutes.Reserve pan; no need to wipe clean.While steaks cook, finish potatoes. -
4 Finish the Potatoes
Carefully, stir peas and garlic into cooked potatoes.
Return pan to oven and bake until peas warm through, 2-3 minutes.Stir in parsley, oregano (reserve pinches of both for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside. -
5 Make the Sauce
Return pan used to cook steaks to medium-high heat. Add white cooking wine and beef demi-glace to hot pan and bring to a boil. Cook until liquid is reduced by half, 1-3 minutes.
Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks, remaining parsley, and remaining oregano.Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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