Brasserie-Style Sirloin Steak Recipe - Home Chef (2024)

Meal Kit

with truffle frites and herb butter

Prep & Cook Time:40-50 min.

Difficulty Level:Intermediate

Spice Level:Not Spicy

Cook Within:5 days

Brasserie-Style Sirloin Steak Recipe - Home Chef (1)

Contains:Milk

All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!

A note about serious food allergies

    Brasserie-Style Sirloin Steak Recipe - Home Chef (2)

    Imagine yourself strolling around Paris. Not Paris, Texas, and not circling a blonde socialite from a decade ago, but the real deal, the legendary City of Lights. Late in the day, you and your romantic partner stop in a tiny bistro on a side street. A bottle of red wine, some Édith Piaf wafting through the candle smoke… and this meal shows up on your table. Juicy steak, frites with truffle oil, and a compound butter with a heavenly combination of parsley and garlic. Can one have a perfect Parisian vacation sitting at home with a meal they just cooked? You're about to find out.

    • Delicious, easy to prepare, and I learned a new cooking technique (compound butter) which I have used again since.
    • Great meal! Steak was so flavorful! The potato frites were awesome and asparagus was good.
    • I was very pleased with the quality of the steak. Very tender and taste was great. Enjoyed preparing this. Also all the ingredients were packed very well.
    • Love the simplicity of this one, it was a crowd pleaser! The truffle oil really elevated the fries and it all tasted so good!
    • One of our favorite meals. This is the second time we have ordered it and loved it just as much as the first time!

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    • 2Russet Potatoes
    • 12oz.Sirloin Steaks
    • 8oz.Green Beans
    • 1oz.Butter
    • ½fl. oz.Truffle Oil
    • ¼oz.Parsley
    • 2Garlic Cloves

    Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.

    • Nutrition(per serving)pOMp5DqX

    • Calories

      770
    • Carbohydrates

      42g
    • Net Carbs

      36g
    • Fat

      49g
    • Protein

      41g
    • Sodium

      1530mg
    • Olive Oil
    • Salt
    • Pepper
    • Cooking Spray
    • 1Baking Sheet
    • 1Mixing Bowl
    • 1Medium Non-Stick Pan

    Before You Cook

    To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

    • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
    • Seafood 145° F |
    • Chicken 165° F |
    • Ground Beef 160° F |
    • Ground Turkey 165° F |
    • Ground Pork 160° F
    1. Brasserie-Style Sirloin Steak Recipe - Home Chef (3)

      Prepare the Ingredients

      Cut potatoes into 1/2" sticks.

      Stem and mince parsley.Mince garlic.Trim ends off green beans.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
    2. Brasserie-Style Sirloin Steak Recipe - Home Chef (4)

      Bake the Frites

      Place potato sticks on prepared baking sheet and toss with truffle oil (to taste), 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.

      Spread into a single layer and bake until lightly browned, 15 minutes, tossing fries halfway through.After fries have cooked 15 minutes, toss again. Bake until golden brown, 18-20 minutes.Let frites cool 5 minutes to crisp up.While frites bake, make herb butter.
    3. Brasserie-Style Sirloin Steak Recipe - Home Chef (5)

      Make the Herb Butter

      Mix thoroughly 3/4 the softened butter, half the garlic (to taste; reserve remaining of both for green beans), parsley, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl.

      Form butter mixture into two equally-sized disks and refrigerate to firm up.Remove from refrigerator 5 minutes before plating.
    4. Brasserie-Style Sirloin Steak Recipe - Home Chef (6)

      Cook the Steaks

      Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

      Remove steaks to a plate.Wipe pan clean and reserve.
    5. Brasserie-Style Sirloin Steak Recipe - Home Chef (7)

      Cook the Green Beans

      Return pan used to cook steaks to medium heat and add 1/4 cup water and green beans to hot pan. Cover, and cook until beans are bright green and tender, 4-5 minutes.

      Uncover, and stir in remaining butter and remaining garlic. Reduce heat to low and stir until water is evaporated and green beans are coated in butter, 2 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner.Plate dish as pictured on front of card. Bon appétit!

    Home Chef is a meal kit delivery service - order and receive home food delivery weekly.Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

    Brasserie-Style Sirloin Steak Recipe - Home Chef (2024)

    FAQs

    What is a French brasserie style steak? ›

    The French Brasserie Steak, also known as “steak frites,” is a classic French dish consisting of a grilled or pan-seared steak served with a side of French fries. It is a popular menu item in traditional French brasseries, which are casual dining establishments known for serving simple yet delicious French cuisine.

    What is brasserie style? ›

    A brasserie is an informal French cafe offering beer and wine with simple, hearty food. The dining area is usually large and open, boasting a loud, boisterous atmosphere with many tables filling the space. Food is served at all hours, without breaks between lunch and dinner service, and the menus are French-inspired.

    What is the best cooking method for sirloin steak? ›

    The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak. Select your favorite Top Sirloin steak marinade or our Kansas City Steak Original Steak Seasoning and get started!

    Why is it called a brasserie? ›

    The term brasserie is French for "brewery", from Middle French brasser "to brew", from Old French bracier, from Vulgar Latin braciare, of Celtic origin. Its first usage in English was in 1864.

    What does brasserie mean in Paris? ›

    At its origins it was simply a brewery, making beer that could be consumed on the premises... As time went on, the word came to designate large, typically Parisian bistros with an inimitable charm where you can dine on traditional French dishes, including onion soup, “coq au vin” and “pot au feu”.

    What is an example of brasserie? ›

    Examples of brasserie

    There was a row of small shops, a brasserie and an inn, all slumbering under the shadows of a grove of trees. The brasserie into which the two men pushed their way was smaller and less ornate than the one which they had last visited. There are dozens of just such tavernes and brasseries.

    What are the characteristics of a brasserie? ›

    A brasserie is a casual dining restaurant characterized by its relaxed ambiance, classic French cuisine, and a selection of beers. The term comes from the French “brasser," meaning “to brew”, which highlights the traditional connection between these restaurants and the brewing industry.

    Why is my sirloin steak always tough? ›

    Top sirloin steak is a versatile cut but when cooked wrong it can be result in a tough and chewy bite. The important thing is to not overcook the top sirloin. We recommend sous vide the steak first, then finish it with a hot sear - basting it with butter.

    Does sirloin get more tender the longer you cook it? ›

    The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.

    What is the best cook level for sirloin steak? ›

    Sirloin Steak is our signature dish. It is a brilliant balance of tender and tasty. Best eaten rare to medium. We do not recommend well done.

    What to season steak with? ›

    When seasoning a steak, you can't go wrong with the classic freshly cracked black pepper and kosher salt. Finishing salts such as flaky sea salt and can be applied at the end as a final touch. Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak.

    What is the difference between American steak and French steak? ›

    French cattle are primarily grass fed and thus the meat is less marbled. Moreover, there is not as much emphasis on aging meat. As a result, French beef tends to be less tender than American. Food additives (such as antibiotics) are not used at all.

    What is a fancy French steak called? ›

    Referring to both the cut of beef and the method of preparation, the name Chateaubriand comes from François René Vicomte de Chateaubriand, a French statesmen, diplomat and author. In 1822, a famous chef prepared this steak dish for him and the name stuck.

    What is the difference between a brasserie and restaurant? ›

    French brasseries and bistros tend to offer more traditional and affordable meals, with fairly speedy service and noisy atmosphere, while restaurants are usually better for more special fares. Meanwhile, cafés are more focused on drinks and having a relaxing time.

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