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
Also known as “King Bolete” and “Penny Bun,” porcini mushrooms were so loved in Sweden during the 18th century, they named them after their king, “karljohan.” (Available as a baby name for all you expectant Home Chef-ers out there.) We aren't expecting you to rename these for any monarch, but we do love strong umami flavor added to the wine sauce, which in turn regally augments the tender filet. Potatoes roasted with rosemary, garlic, and Parmesan, tender asparagus… this is meal fit for a king… or a karljohan.
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
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
Prepare the Ingredients
Once water is boiling, carefully pour over mushrooms in a mixing bowl. Set aside at least 10 minutes. Wipe pan dry and reserve.
While mushrooms soak, cut potatoes into ½" wedges.
Trim woody ends off asparagus.
Stem and mince rosemary.
Pat filets dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Combine potatoes, rosemary, garlic, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Massage oil into potatoes.
Place potato-rosemary mixture on one half of prepared baking sheet. Spread into a single layer on their side and top with Parmesan.
Roast in hot oven until potatoes are beginning to brown, 15 minutes.
Remove from oven. Potatoes will finish cooking in another step.
While potatoes roast, cook filets.
Cook the Filets
Return pan used to boil water to medium-high heat and add 2 tsp. olive oil.
Add filets to hot pan and sear undisturbed until browned and filet reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Remove filets to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Roast the Asparagus
Add asparagus to empty half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus.
Spread into a single layer on their side. Roast in hot oven until asparagus is tender and potatoes are browned, 5-7 minutes.
While vegetables roast, make sauce.
Make Sauce and Finish Dish
Remove mushrooms from bowl and mince. Reserve mushroom water.
Return pan used to sear steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water. Stir to combine, then bring to a boil. Once boiling, cook until thickened, 1-2 minutes.
Add demi-glace and return to a boil. Once boiling, remove from burner and swirl in butter.
Plate dish as pictured on front of card, topping steaks with sauce. Garnish potatoes with any crispy bits from baking sheet. Bon appétit!
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