Bourbon Peppercorn Steak Tips Meal Kit

  • Bourbon Peppercorn Steak Tips
  • Bourbon Peppercorn Steak Tips
  • Bourbon Peppercorn Steak Tips
  • Bourbon Peppercorn Steak Tips
  • Bourbon Peppercorn Steak Tips

This product is currently sold out.

  • Description
  • Nutrition Facts
  • Pan-seared steak tips simmered in a savory cream sauce made with crushed peppercorns, a rich beef stock, and barrel-aged bourbon. Served with homestyle mashed potatoes and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Stanley Dimond


    2 servings

    Net weight

    33.8 oz (2.12 LBS) 0.96 kg

  • Marinated Beef Strips
  • Bourbon Peppercorn Sauce
  • Microwavable Mashed Potatoes
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table


  • 1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    Cook Meat

    Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add steak tips to skillet and allow steak tips to sear undisturbed for 2-3 minutes until one side is brown. Next, stir steak tips and continue cooking for additional 2-3 minutes, stirring occasionally.

  • 4
    Heat Mashed Potatoes

    While steak tips are cooking, poke one small hole in center of potato pouch and microwave on HIGH for 2-3 minutes. Transfer potatoes into bowl and stir before serving. CAUTION: Pouch will be hot.

  • 5
    Sauce It Up

    Once steak tips are cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and stir steak tips to coat it with sauce.

  • 6
    Finish Plating and Serve

    Carefully remove plates from oven and portion mashed potatoes onto plates with vegetables. Then portion steak tips onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Stanley Dimond

Executive Chef

Chef Stan is a lifelong student of the culinary arts with an extraordinary and diverse background. Chef Stan got his start washing dishes and working prep lines during high school before he went on to attend the California Culinary Academy in San Francisco. During culinary school, he worked and trained at the renowned San Francisco restaurant, Ernie's. After graduation, Chef Stan teamed up with chef and entrepreneur Dan Costa to open Mallard’s restaurant in his hometown of Modesto, CA. Mallard’s became one of the top 25 restaurants in the country. “I enjoy cooking healthy and flavorful foods that people enjoy. Good food helps people have better lives and live well.” Today, as the Executive Chef for Chefs’ Menu, Chef Stan’s work can be found in hundreds of supermarkets across the country.

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