Steaks with Dijon glaze, Lyonnaise potatoes, and wilted spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steaks with Dijon glaze, Lyonnaise potatoes, and wilted spinach

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Steaks with Dijon glaze, Lyonnaise potatoes, and wilted spinach

Gluten-Free Friendly, Soy-Free, Carb-Conscious, Protein Plus

2 Servings, 650 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 10 ounces sous vide potatoes
  • ¼ pound caramelized onions
  • 1 ounce rosemary-thyme butter
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound organic baby spinach or other leafy greens
  • ⅓ cup red wine demi-glace
  • 1 tablespoon Dijon whole grain mustard

Nutrition per serving

Calories 650, Total Fat 46g (59% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 960mg (42% DV), Total Carb. 31g (11% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 33g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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 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.

Meanwhile, cook the potatoes.



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.

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.


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.


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.


Transfer the Lyonnaise potatoes and onions and spinach onto individual plates. Place the steaks over the vegetables, spoon the Dijon glaze over the steaks and potatoes as desired, and serve.

Kids Can!
  • Press the garlic, if you have a press.
  • Time the steaks.
  • Set the table.