Culinary Collection

Balsamic-Red Wine Steak with Goat Cheese Fondue Potatoes and Cauliflower

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Sirloin Steaks
  • 2 oz. Red Cooking Wine
  • ½ oz. Balsamic Vinegar
  • 8 oz. Cauliflower Florets
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Goat Cheese
  • Info
    4 oz. Light Cream
  • Info
    4 tsp. Beef Demi-Glace
  • 6 Chive Sprigs

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

  • Nutrition (per serving)

  • Calories
    782
  • Carbohydrates
    48g
  • Fat
    44g
  • Protein
    45g
  • Sodium
    1099mg

Recipe Steps

Before You Cook

Cooking Guidelines

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. 1

    Prepare The Ingredients

    Cut cauliflower florets into 1” pieces. Cut potatoes into 1" dice. Mince chives.

  2. 2

    Roast The Vegetables

    Place cauliflower and potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until tender, 14-16 minutes. While vegetables cook, cook the steak.

  3. 3

    Cook The Steak

    Pat steaks dry, and season both sides with a pinch of salt and pepper. "Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side." Remove steaks to a plate and reserve pan; wipe clean. While steaks cook, make fondue sauce

  4. 4

    Make The Fondue Sauce

    Place a small nonstick pan over medium heat and add light cream and cream cheese. Bring to a boil. Cook for 1 minute. Remove from heat and stir in goat cheese until smooth.

  5. 5

    Make The Balsamic Sauce and Finish The Dish

    In the same pan used for the steaks, add red wine over medium heat. Bring to a simmer. Add balsamic vinegar and cook 1 minute. Add demi and cook until slightly thickened, 2-3 minutes. Plate dish as pictured on front of card, topping vegetables with fondue sauce and garnishing the dish with chives. Bon appétit!

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