All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
We all know how special an indulgence a steak meal can be. Specifically, the tender filet mignon, a cut of beef that melts in your mouth. The filet gets an assist from a rich, buttery demi-glace sauce that'll have you licking your plate clean. Rounding out this meal is a delectable Gouda gratin and hearty green beans. Indulge away, as if every day was a special day. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.
Tear Gouda into small pieces.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Gratin
Drain potatoes into a colander and return to pot. Place pot over medium-high heat.
Add cream and green portions of green onions. Bring to a boil and remove from burner. Stir in half the Gouda, ¼ tsp. salt, and a pinch of pepper.
Transfer potatoes to prepared casserole dish. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Top with remaining Gouda and bake in hot oven until cheese browns, 15-18 minutes.
While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results.
Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat. Add green beans and ¼ cup water to hot pan.
Bring to a simmer and cook until bright green and tender, 4-6 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes
Season with ¼ tsp. salt and a pinch of pepper. Transfer green beans to a plate.
Wipe pan clean and reserve.
Make the Bordelaise Sauce
Return pan used to cook green beans to medium heat. Add demi-glace, ½ cup water, and white portions of green onions. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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