Seared Sirloin Steak and Shallot Demi-Glace

Seared Sirloin Steak and Shallot Demi-Glace

with Caramelized Onion Mashed Potatoes and Green Salad

Read more

You probably haven’t tasted steak like this before: this sirloin is spooned with a rich, luscious pan sauce to bring its meatiness to the maximum. On the side, caramelized onion and shallot mashed potatoes--along with a bright cranberry and spring mix salad--so good, you may not want to share.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


12 ounce

Yukon Gold Potatoes

1 unit


1 ounce

Dried Cranberries

2 tablespoon

Sour Cream


14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace


2 ounce

Mixed Greens

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

3 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat59 g
Saturated Fat20 g
Carbohydrate65 g
Sugar22 g
Dietary Fiber10 g
Protein45 g
Cholesterol185 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pan
Medium Pot
Potato Masher
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Halve, peel, and thinly slice onion. Halve, peel, and thinly slice shallot. Mince a few slices until you have 3 TBSP minced shallot. Dice potatoes into ½-inch pieces. Halve lemon. Place cranberries in a medium bowl with enough hot water to cover by 1 inch.


Heat a large drizzle of oil in a medium pan over medium-high heat. Add onion and sliced shallot and cook, stirring, until browned and softened, 15-20 minutes. (TIP: If pan seems dry, add a splash of water.) Turn off heat; transfer to another medium bowl. Season with salt and pepper. Rinse and wipe out pan.


Place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and return to pot; mash with a potato masher or fork until smooth. Stir in sour cream, 1 TBSP butter, salt, and pepper. Keep covered until ready to serve.


Pat steak dry with a paper towel, then season all over with salt and pepper. Heat a drizzle of oil in same pan used to caramelize onion and shallot over medium-high heat. Add steak and cook to desired doneness, 4-8 minutes per side. Turn off heat. Remove steak from pan and set aside to rest for 5 minutes. Rinse and wipe out pan.


Heat 1 TBSP butter in same pan over low heat until melted. Add minced shallot and cook until softened, 1-2 minutes. Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from steak. Season with salt and pepper.


In a large bowl, toss together lettuce, cranberries (draining before adding), juice from half the lemon, and a drizzle of olive oil. Season with salt, pepper, and more lemon juice, if desired. Stir caramelized onion and shallot into potatoes. Divide salad, potatoes, and steak among plates. Top steak with sauce.