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
Once in awhile, we pull out all the stops and show all the bells and whistles for a truly special dining experience. We can't provide the candles, wine, and violin quartet playing dulcet notes, but we provide not one, but two premium proteins for your taste buds to savor. It'll be hard for you to tell the textural difference between topping and steak here; the filet melts in your mouth perfectly with the thyme-Parmesan butter. Light, salty prosciutto wraps around tender asparagus, making for a textural and flavorful marriage all its own. Spinach mashed potatoes round out a meal that's all bells, whistles, and violins.
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
Mash Potato and Roast Garlic
Peel and cut potato into 1" dice. Bring a medium pot with potato covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes.
Drain in a colander, transfer to a mixing bowl, and mash until smooth. Reserve pot; no need to wipe clean.
While potatoes simmer, place garlic on a small piece of foil and toss with ½ tsp. olive oil. Form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is lightly browned and tender, 12-15 minutes.
Carefully, open packet and transfer roasted garlic to another mixing bowl. Mash into a paste.
While garlic roasts, wrap asparagus.
Roast the Asparagus
Trim woody ends off asparagus. Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil. Spread into a single layer and roast 5 minutes. Aspargus will finish cooking in a later step.
While asparagus roasts, sear steak.
Sear Steaks and Make Butter
Place a medium non-stick pan over medium-high heat. Pat steaks dry, and season both sides with a pinch of salt and pepper. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Remove from burner.
Stem and mince thyme.
Set aside half the roasted garlic. In bowl with remaining garlic, combine butter, thyme, and a pinch of Parmesan (reserve remaining for potato).
Finish Asparagus and Steaks
Transfer steaks to other half of prepared baking sheet.
Roast until steaks reach a minimum internal temperature of 145 degrees and asparagus is lightly browned and tender, 6-10 minutes. Transfer cooked asparagus to a plate to cool.
When asparagus is cool enough to handle, divide into four bundles and wrap each bundle in one prosciutto slice.Remaining prosciutto can be saved for another use.
While asparagus and steak finish, finish mashed potatoes.
Finish the Mashed Potatoes
Return pot used to boil potato to medium heat. Coarsely chop spinach. Add 1 tsp. olive oil and spinach to hot pot. Cook until spinach begins to wilt, 30-60 seconds.
Add cream cheese, 3 Tbsp. water, remaining Parmesan, and remaining garlic. Stir until cream cheese is fully incorporated.
Add mashed potato, ¼ tsp. salt, and a pinch of pepper. Combine and remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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