with shallot pan sauce, bleu cheese, and arugula salad
Prep & Cook Time:40-50 min.
Cook Within:6 days
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
When you're dining in but still feel like you're out at your corner bistro, steak frites (pronounced "freets") is the perfect dish. It's simple to make, but looks elegant enough to seem like you paid beaucoup bucks. Our oven fries deliver on crispiness and save you calories and a pot of hot oil to deal with afterwards. Go ahead and pour yourself a glass of house red and put on some Edith Piaf because if anyone deserves to be wined and dined, it's you.
Gluten-Free Fat-Free Raspberry Vinaigrette
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
Before You Cook
Cook the Frites
Cut potatoes into ¼" sticks. Place on prepared baking sheet and toss with 2 Tbsp. olive oil. Arrange in a single layer and bake 15 minutes. Remove from oven and flip fries to ensure even cooking. Rotate pan 180 degrees, return to oven, and bake 15-20 more minutes, or until browned and tender. Remove from oven, season with ½ tsp. salt, and set aside on baking sheet to cool.
Prepare the Remaining Ingredients
While potatoes are baking, stem and mince parsley. Core Roma tomato and cut lengthwise into six wedges. Peel and mince shallot. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Steaks
Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate, loosely cover with foil, and return pan to medium heat. No need to wipe pan clean because residual fat and caramelized meat in pan help make sauce.
Make the Sauce
Add half the shallot to pan and cook 30-45 seconds, or until aromatic. Add ¼ cup water, increase heat to medium-high, and cook 1 minute to deglaze pan. Add demi-glace and cook 1-2 minutes, or until slightly thickened. Remove from heat and swirl in butter to thicken sauce further. Sauce should be just thick enough to coat back of a spoon, but be careful not to over-reduce the rich demi-glace. Season to taste with salt and pepper.
Make Salad and Slice Steaks
Place dressing, tomatoes, and arugula in a mixing bowl and gently toss to combine. Season to taste with a ¼ tsp. salt and a pinch of pepper. After steaks have rested at least 5 minutes, slice into ⅓" slices against the grain (see "From the Chef" on the side of this card).
Plate the Dish
Arrange salad and frites on a plate. Garnish salad with bleu cheese. Garnish frites with remaining shallot (to taste) and parsley. Pour sauce on plate and arrange sliced steak over sauce.
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