Balsamic-Red Wine Steak with Goat Cheese Fondue Potatoes and Cauliflower
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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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
Prepare The Ingredients
Cut cauliflower florets into 1” pieces.
Cut potatoes into 1" dice.
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.
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
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.
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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