Meal Kit
With Demi-Glace Sirloin, Shrimp Scampi, Sour Cream and Scallion Mashed Potatoes, Sautéed Asparagus, and Chocolate Mousse with Pomegranate Seeds
Prep & Cook Time:45-55 min.
Difficulty Level:Easy
Spice Level:Mild
Cook Within:3 days
Contains:Shellfish (Shrimp), Milk, Wheat
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
Wouldn't it be lovely to cook a restaurant-quality spread for (or, better yet, with) that special someone? We think so, which is why we've put together the holy trinity of romance: Surf, Turf, and Dessert. Your date will have the look of love when you prepare succulent demi-glace sirloin steak, shrimp scampi, hearty sides, and fluffy chocolate mousse topped with exotic (and aphrodisiac) pomegranate seeds. In addition to the aromas of awesome cooking, we think love might be in the air. Oooh la la!
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- 2Russet Potatoes
- 2Sirloin Steaks
- 8fl. oz.Low-Fat Milk
- 8oz.Asparagus
- 8oz.Shrimp
- 1cupChocolate Mousse Mix
- 1Lemon
- 4oz.Pomegranate Seeds
- 2oz.Sour Cream
- 1⅘oz.Butter
- 2Green Onions
- 3Garlic Cloves
- 3Parsley Sprigs
- 1tsp.Cracked Peppercorns
- 2Mint Sprigs
- 1Demi-Glace
Contains: Sulfites
Food intolerance information
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)QOjxV1Pw
Calories
770Carbohydrates
49gNet Carbs
44gFat
34gProtein
62gSodium
670mg
- Olive Oil
- Salt
- Pepper
- 2Medium Pots
- 1Colander
- 1Mixing Bowl
- 2Medium Pans
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
Make the Mashed Potatoes
Rinse and peel potatoes and cut into a 1" dice. Rinse and thinly slice green onions at an angle (called a “bias” cut). Bring a medium pot with potatoes covered in cold water with a pinch of salt to a boil for 10-13 minutes, or until fork tender. Put a colander in the sink. Once tender, drain the water from the potatoes and, in the same pot, add sour cream, ½ of the butter, and green onions (reserving a pinch for garnish). Mash together until smooth with a few lumps. Add salt and pepper to taste. Set aside.
Prepare the Mousse
Place a metal mixing bowl in the freezer for 10 minutes to chill before preparing the mousse. Rinse and stem mint. Allow pomegranate seeds to thaw, if necessary. In the cold mixing bowl, vigorously mix the mousse powder and cold milk together until slightly thickened. Transfer mousse mixture to serving cups and place in refrigerator to chill until ready to serve. Once ready to serve, garnish with fresh mint and pomegranate seeds.
Prepare the Asparagus
Rinse and trim the white woody ends from asparagus. Mince garlic cloves. Bring a medium pot of lightly salted water to a boil. Once boiling, add the asparagus and blanch for 3-4 minutes, or until bright green and fork tender. Drain and set aside. In the same pot, add 2 Tsp. olive oil and 1/3 of minced garlic and heat together over medium for 3 minutes, or until aromatic. Add the asparagus to warm together for 1-2 minutes. Salt and pepper to taste. Keep warm until ready to serve.
Cook the Steaks
Rinse the steaks, pat dry, and salt and pepper each side. Warm 2 tsp. olive oil in a medium pan over medium heat. Once hot, add the steaks and cook for 5-6 minutes on each side until desired doneness is achieved. Remove steaks from pan and add demi-glace, cracked peppercorns to taste, and ½ cup of warm water. Bring to a simmer over low heat, about 1 minute. Once demi-glace is warm, add the steaks back to pan and cover with sauce and peppercorns. Keep warm until ready to serve.
Cook the Shimp
If shrimp has been frozen, allow to come to room temperature, or place under lukewarm running water to gently thaw. Rinse shrimp and pat dry. Rinse and halve lemon and zest one half for garnish. Rinse and coarsely chop parsley. In a medium pan over high heat, sauté remaining butter and remaining garlic until aromatic, about 1 minute. Add the shrimp and cook for 2-3 minutes on each side, or until bright pink and firm. Add half the parsley (reserving remaining for garnish) and the juice of the lemon to taste to the shrimp. Salt and pepper to taste.
Plate the Dish
Place a portion of potatoes on the plate and garnish with remaining green onion. Place an equal serving of asparagus against the potatoes. Add a sirloin atop the potatoes, drizzling any remaining demi-glace over the meat. Add an equal serving of shrimp against the meat, drizzling any pan juices over the shrimp and garnish with remaining parsley and lemon zest. Add chilled chocolate mousse to the side, garnished with mint and pomegranate seeds.
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