with cremini and Dijon cream sauce, mashed potatoes, and asparagus
Prep & Cook Time:40-50 min.
Cook Within:6 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
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Named in honor of Diana, the Roman goddess of the hunt, “Steak Diane” celebrates a quality cut of meat by bathing it in a luscious, Sherry-spiked sauce of pan juices with cream, cremini mushrooms, and a hint of Dijon mustard. Traditionally made with venison, our version uses tender flat-iron steaks. To make this a meal truly fit for a mythological deity, we round it out with buttery whipped potatoes and roasted asparagus.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel potatoes and cut into 1" chunks. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 12-16 minutes.
While potatoes simmer, trim woody ends off asparagus.
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Asparagus
Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper.
Roast in hot oven, 5 minutes.
Remove from oven and carefully move asparagus to one side to make room for steaks. Asparagus will finish cooking in a later step.
While asparagus roasts, sear steaks.
Cook the Steaks
Season steaks on both sides with Worcestershire. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Remove steaks from Worcestershire, letting excess drip off. Reserve Worcestershire.
Add steaks to hot pan and sear undisturbed until lightly browned, 2-3 minutes.
Flip steaks, and place in empty space on baking sheet. Pour reserved Worcestershire over. Roast until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove cooked steaks to a plate, tent with foil, and rest at least 5 minutes. Reserve pan; no need to wipe clean.
While steaks roast, finish potatoes.
Make the Potatoes
Drain cooked potatoes in a colander. Return to pot and add half the butter, half the cream (reserve remaining of both for sauce), ¼ tsp. salt, and a pinch of pepper. Mash until smooth.
Cover and set aside.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add remaining butter, shallot, and mushrooms to hot pan and stir occasionally until aromatic, 3-4 minutes.
Add demi-glace, ½ cup water, Dijon mustard, sherry, and remaining cream and stir occasionally until sauce is creamy and slightly thickened, 3-5 minutes.
Remove from burner.
Plate dish as pictured on front of card, spooning sauce over potatoes and steak. Bon appétit!
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