IN THE KIT
12 ozsirloin steaks
6 ozbeef stock/base blend
2 ozcream cheese
2 ozred wine
2 ozchopped garlic
4 ozgarlic butter
12 ozred potatoes
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Preheat oven to 450°F with a rack in the upper third;
Scrub potatoes, then cut into ¾-inch pieces;
Remove leaves from stems & roughly chop thyme;
Peel & finely chop shallot.
On a rimmed baking sheet, toss potatoes with 2½ tablespoons oil & ¾ of the thyme sprigs.
Season with salt, pepper. Roast on upper oven rack until tender & golden brown, 25–30 minutes.
Heat a drizzle of olive oil in a large skillet over medium-high. Add chopped garlic, half of the shallot. Cook until softened, 2–3 minutes. Add spinach in large handfuls, stirring to wilt after each addition. Add cream cheese to skillet. Cook, stirring, until combined, 1–2 minutes. Add a splash of water if it is getting too thick. Season to taste with salt, pepper. Transfer to a bowl, cover to keep warm.
Rinse & dry skillet. Pat steaks dry, then season all over generously with salt & pepper. Heat a drizzle of oil & ½ garlic butter in same skillet over medium-high. Add steaks, cook until browned all over, 3–4 minutes per side for medium-rare (or longer for desired doneness), basting the steak with the browning butter every few seconds. Transfer to a cutting board to rest for 5 minutes.
Immediately add remaining chopped shallot to skillet, cook, stirring, about 1 minute. Add wine & cook down for another 30 seconds. Add remaining chopped thyme & stock blend. Bring to a simmer, cook until sauce is reduced to ½ cup, 3–4 minutes. Swirl in remaining butter. Season to taste with salt, pepper.
Thinly slice steaks. Serve steak with sauce spooned on top, alongside roast potatoes & creamed spinach. Enjoy!