Sirloin & Roasted Garlic Pan Sauce
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Sirloin & Roasted Garlic Pan Sauce

Sirloin & Roasted Garlic Pan Sauce

with Mashed Potatoes & Broccoli


Serious about steak? Our chefs are, too. That’s why they took sirloin steak to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left in the pan by the meat) to create a condiment you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and roasted broccoli.


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

Total Time40 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


8 ounce


1 clove


6 tablespoon

Sour Cream

(Contains Milk)

14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Calories720 kcal
Energy (kJ)0 kJ
Fat38 g
Saturated Fat18 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein52 g
Cholesterol185 mg
Sodium590 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.


Aluminum Foil
Baking Sheet
Large Pot
Potato Masher
Large Pan
Paper Towel



• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Thinly slice chives. Cut broccoli florets into bite-size pieces if necessary. • Peel garlic. Place whole clove in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast Garlic & Broccoli

• Place garlic foil packet on a baking sheet. • Toss broccoli on same sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 15-20 minutes.

Make Mashed Potatoes

• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes until smooth; fold in sour cream, salt, and pepper. Add reserved potato cooking liquid a splash at a time as needed until potatoes are creamy. • Keep covered off heat until ready to serve.

Cook Steak

• While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. • Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

Make Sauce

• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste); cook for 1 minute. • Add demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.

Finish & Serve

• Slice steak against the grain. Fold half the chives into mashed potatoes. • Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.