Peppercorn Sirloin Steak
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Peppercorn Sirloin Steak

Peppercorn Sirloin Steak

with Fingerling Potato Gratin and Roasted Baby Carrots


Dinner with family is always a special time. With this recipe, our chefs wanted to create something that would be perfect for sharing with the favorite people in your life. It has elements that are guaranteed to please all palates, like pan-seared sirloin steaks, cheesy gratin potatoes, and roasted carrots. But there are a few elevated touches—such as freshly cracked peppercorns and garlic herb butter—for an extra-rich flavor. Sunday supper just stepped up its game.

Tree Nuts

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

Total Time45 minutes


/ serving 4 people

¼ ounce


2 unit


1 unit


1 tablespoon

Tricolored Peppercorns

(Contains Tree Nuts)

16 ounce


24 ounce

Fingerling Potatoes

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 tablespoon


(Contains Wheat)

13.5 ounce


(Contains Milk)

½ cup

Gruyère Cheese

(Contains Milk)

½ cup

Parmesan Cheese

(Contains Milk)

24 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber10 g
Protein46 g
Cholesterol185 mg
Sodium790 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.


Plastic Bag
Baking Sheet
Large Bowl
Plastic Wrap
Small pot
Large Pan
Paper Towel
Small Bowl
Baking Dish



Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Pick and chop ½ tsp thyme leaves from sprigs. Trim and thinly slice scallions, separating greens and whites. Zest 1 tsp zest from lemon, then quarter. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan.

Cook Sides

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast until tender, about 15 minutes, tossing halfway. Meanwhile, halve potatoes lengthwise. Place in a large, microwave-safe bowl and cover with plastic wrap. Microwave on high for 7 minutes; keep in microwave until step 6.

Start Sauce

Melt garlic herb butter in a small pot over medium-high heat. Whisk in flour and let cook 30 seconds. Pour in milk and whisk until smooth. Add a few whole thyme sprigs (use the rest as you like), scallion whites, and large pinch of salt to pot. Bring to a simmer and let bubble until thickened, about 2 minutes.

Cook Steak

Remove pot with sauce from heat, then stir in Gruyère cheese and half the Parmesan. Season with salt and pepper. Cover and set aside. Pat steak dry with a paper towel. Season all over with plenty of salt and crushed peppercorns (save some pepper for later). Heat a drizzle oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Set aside on a cutting board. Reduce heat under pan to medium.

Make Gravy and Crust

Once carrots are done, toss with lemon zest and a few squeezes of lemon juice. Preheat broiler to high. Add ½ cup water and demi-glace to pan used for steak over medium heat. Cook until just thickened, about 2 minutes. Remove from heat, stir in 2 TBSP plain butter, and season with salt and crushed peppercorns. Meanwhile, in a small bowl, mix panko, remaining Parmesan, chopped thyme, a large drizzle olive oil, and a pinch of salt and pepper.

Broil and Plate

Drain any water from potatoes, then place in a baking dish. Season with salt and pepper, then pour cheese sauce over top. Sprinkle crust over. Broil until golden brown, about 3 minutes. Divide steak between plates (slice first if desired). Drizzle with gravy. Serve with carrots and potatoes on the side. Garnish everything with scallion greens.