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
Get a premium steakhouse experience right at home! You'll cook up some ultra-tender filet mignon and a rich Bordelaise sauce of red wine, butter, and minced shallots. The dish is made even more luxurious (and comforting) with duchess potatoes, which you'll whip and then bake to fluffy perfection. Pour yourself a glass of wine and indulge!
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
Small Oven-Safe Casserole Dish
Medium 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
Boil Potatoes and Prepare Ingredients
Peel potato and cut into 1" cubes. Bring a small pot with potato cubes, 1 tsp. salt, and enough water to cover to a boil. Reduce to a simmer and cook until tender, 15-18 minutes. While potatoes simmer, mince chives. Trim bottom ends from broccolini. Peel and mince shallot. Pat steaks dry.
Make the Duchess Potatoes
Drain potato in a colander and return to pot. Add sour cream, liquid egg, half the butter, and chives to pot and mash until smooth. Season with ¼ tsp. salt and a pinch of pepper. Transfer to a small casserole dish or two oven-safe ramekins and place on foil-only prepared baking sheet. Use fork tines to pull potatoes into small peaks, forming decorative ridges. Bake until potato ridges turn golden brown, 15-22 minutes. While potatoes cook, sear steaks.
Sear the Steaks
Place a medium non-stick pan over high heat. Season steaks on both sides with ¼ tsp. salt and a pinch of pepper. Add 1 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer steaks to one side of sprayed prepared baking sheet and set aside. Reserve pan; no need to wipe clean.
Roast the Steaks and Broccolini
Place broccolini on same baking sheet as steaks and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast until steaks reach a minimum internal temperature of 145 degrees, 8-14 minutes. Tent steaks and broccolini with foil and rest steaks at least 5 minutes.
Make the Sauce
Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil and 2 Tbsp. shallot to pan and cook 30 seconds. Add red wine and reduce to a syrupy consistency. Add demi-glace and ¼ cup water and cook until slightly thickened, 1 minute. Remove from burner and swirl in remaining butter. Strain sauce if desired.
Finish the Dish
Arrange roasted broccolini and steak on a plate. Spoon sauce onto plate and serve duchess potatoes on the side. Garnish potatoes with remaining chives.
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