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
A note about serious food allergies
What is this meal? A fusion? An homage? A deconstruction? What about just darned delicious? Flakey, golden puff pastry sops up the rich, homey flavors of fresh vegetables, red wine sauce (with bacon!), and meaty, tremendous steak strips. There's a fancy word or concept for everything these days, but with this dinner, flavor remains the word of the day.
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
Large Non-Stick Pan
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
Customize It Instructions
If using flank steak follow same instructions as steak strips.
Prepare the Ingredients
Halve shallot. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp salt and a pinch of pepper.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan.
Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer steak strips to a plate. Reserve pan; no need to wipe clean.
Bake the Puff Pastry
Remove puff pastry from refrigerator. Place on prepared baking sheet. Top evenly with Parmesan, pressing gently to adhere.
Bake in hot oven until golden brown, 10-12 minutes.
While pastry bakes, cook vegetables.
Cook the Vegetables
Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 3-4 minutes.
Add mushrooms and bacon. Stir occasionally until browned and tender, 5-7 minutes.
Stir in demi-glace, red wine, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Finish the Dish
Once simmering, add ½ cup water and return to a simmer. Once simmering, stir occasionally until slightly thickened, 5-7 minutes.
Stir in steak strips and peas until warmed through, 2-3 minutes.
Remove from burner and stir in butter until melted.
Plate dish as pictured on front of card, topping puff pastry with steak strips and vegetables. Bon appétit!
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