In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Black Angus steaks with Dijon glaze, Lyonnaise potatoes, and wilted spinach
Gluten-Free Friendly, Soy-Free, Carb-Conscious, Protein Plus
2 Servings, 730 Calories/Serving
20–35 Minutes
We look to the comforting flavors of French cuisine for this delectable steak dinner. Pan-fried potatoes finished with caramelized onions and a luxurious rosemary-thyme butter create a swoon-worthy, Lyonnaise-style side.
In your bag
- Steak options:
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 10 ounces roasted baby potatoes
- ¼ pound caramelized onions
- 1 ounce rosemary-thyme butter
- 1 or 2 cloves organic peeled fresh garlic
- 6 ounces organic baby spinach or other leafy greens
- ⅓ cup red wine demi-glace
- 1 tablespoon Dijon whole grain mustard
Nutrition per serving
Calories 730, Total Fat 48g (62% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 990mg (43% DV), Total Carb. 40g (15% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 36g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, and 8 to 12 minutes for filet mignons.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Do not wipe out the pan. Cut the steaks into ½-inch-thick slices.
While the steaks are cooking, prepare the potatoes.
2
Cook the potatoes
- Cut a small corner from the potato packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Cut the potatoes in half crosswise; if large, cut into thirds.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Carefully add the potatoes and cook until lightly browned, 3 to 4 minutes. Add the caramelized onions and cook until fragrant and warmed through, 1 to 2 minutes. Remove from the heat, add the rosemary-thyme butter, and stir until melted.
3
Prep the garlic; cook the spinach
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the steaks, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook for until just wilted, 1 to 2 minutes. Transfer to a plate.
4
Make the Dijon glaze
In the same pan used for the spinach over medium heat, add the red wine demi-glace, Dijon whole grain mustard, and 2 tablespoons [4 TBL] water and bring to a simmer. Cook until the glaze is slightly thickened, about 2 minutes.
Serve
Transfer the Lyonnaise potatoes to individual plates and top with the spinach. Add the steaks, drizzle with the Dijon glaze, and serve.
Kids Can!
- Time the cooking.
- Press and measure the garlic, if you have a press.
- Set the table.