Express
Premium
Sous Vide Sirloin and Horseradish Cream
with green beans amondine and mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Eggs
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Over 30g protein
- Gluten-Smart
Chef
Rachel Post
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)
- 12 oz. Green Beans
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10 oz. Mashed Potatoes
- 9 oz. Sirloin Steak
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1 oz. Creme Fraiche
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⅗ oz. Butter
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½ oz. Roasted Sliced Almonds
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1 Tbsp. Horseradish Sauce
- 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) N3DW1vOj
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Calories680
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Carbohydrates39g
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Net Carbs31g
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Fat38g
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Protein47g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 Toast the Almonds
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add half the softened butter (reserve remaining for mashed potatoes) to hot pan and stir occasionally until melted, 30-60 seconds.Add almonds and stir constantly until golden-brown, 30-60 seconds.Transfer to a plate and set aside. Keep pan over medium-high heat; no need to wipe clean. -
2 Cook the Green Beans
Trim green beans, if necessary.
Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
3 Cook the Steaks
Pat steaks dry and season both sides with half the garlic pepper (reserve remaining for crema) and 1/4 tsp. salt.
Sous vide sirloin will be pink upon arrival and may remain pink after heating. It has been pre-cooked and simply needs to be heated to desired doneness.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan, and sear until browned, 1-2 minutes per side.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 1 minute.While steaks cook, continue recipe. -
4 Heat Potatoes, Make Crema, and Finish Dish
Place mashed potatoes in a microwave-safe bowl and stir vigorously to combine. Cover with a paper towel.
Microwave covered until heated through, 2-3 minutes.While mashed potatoes microwave, in a mixing bowl, combine creme fraiche, horseradish (to taste), remaining garlic pepper, and a pinch of salt. Set aside.Carefully remove potatoes from microwave. Uncover and vigorously stir in remaining softened butter and 1/4 tsp. salt until combined. Set aside.Plate dish as pictured on front of card, topping steak with horseradish crema (to taste) and garnishing green beans with toasted almonds. Bon appétit!
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