Home Chef Meal Kit Sirloin with Shallot-Dijon Sauce
The onion cousin's slightly tamer flavors marry, with no hesitation and just a touch of nerves, to the tangy unique kick of mustard. But these two lovebirds aren't in it alone: It takes a village to make a sauce worthy of a sirloin steak. Enter cream and rich demi-glace, two flavor-boosters and depth-givers, ready to officiate the ceremony and be heavily involved with the results. These family flavor ties might get messy, but this amazing dinner is more than worth it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
Russet Potatoes, Sirloin Steaks, Asparagus, Light Cream (Milk, Cream, Sodium Steroyl Lactylate, Sodium Phosphates, Sodium Citrate And Magnesium Oxide), Shallot, Grated Parmesan (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose [To Prevent Caking]), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Beef Demi-Glace (Reduced Wine, Vegetable Concentrate [Tomato, Onion, Carrot, Celery], Maltodextrin, Sugar, Beef Stock, Natural Flavor, Salt, Butter, Yeast Extract And Beef Fat), Pot Roast Seasoning (Sweet Paprika, Salt, Garlic Powder, Onion Powder, Ground Black Pepper, Oregano, Thyme, Rosemary, Basil, Parsley)
Contains Milk and its Derivatives.
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