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
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths.
Peel and cut potatoes into 1" dice. Bring a small pot with potatoes and enough water to cover to a boil over high heat. Cook until easily pierced with a fork, 10-12 minutes.
While potatoes boil, pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Potatoes
Drain cooked potatoes in a colander.
Return potatoes to pot and add sour cream Mash until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside.
Cook the Steaks
Place a medium pan over medium-high heat with 2 tsp. olive oil.
Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer seared steaks to prepared baking sheet, seared side up. Top with blue cheese. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Add butter to pan used to sear steaks and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes.
Remove butter to a bowl. Return pan to medium heat and add 2 tsp. olive oil. Add asparagus to hot pan and cook undisturbed, 1-2 minutes.
Then stir occasionally, 1-2 minutes.
Add tomatoes and mustard and stir occasionally until asparagus is tender and tomatoes lightly blister, 1-2 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing potatoes with brown butter. Bon appétit!
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