with red wine sauce, roasted red potatoes and parsnips
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
The earth has a crust. Pies have a crust. Steaks? Darn tootin'. Or should we say, darn crustin'… in that this crust of pungent garlic and nutty Parmesan will have you saying this steak is darn delicious and I wish I had tasted that crust sooner. But speaking of the earth, root vegetables such as potatoes and parsnips match perfectly with the steak and crust. The magma? This analogy only goes so far. Enjoy your darn steak!
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
Large Oven-Safe Pan
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
Quarter potatoes lengthwise and cut into 1/2" pieces.
Trim ends off parsnips and peel. Cut into 1/2" dice.Mince chives.Halve and peel onion. Cut halves into 1/4" dice.Crush crispy garlic. In a mixing bowl, combine crushed crispy garlic with Parmesan. Set aside.Pat filets dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Start the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes and parsnips to hot pan. Stir occasionally until lightly browned, 3-5 minutes. Stir in onion and 1/4 tsp. salt.
Finish the Vegetables
Place pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes.
Carefully (pan will be hot!), stir in chives and butter until butter is melted.While vegetables roast, cook filets.
Cook the Filets
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add filets to hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer filets to prepared baking sheet, seared side up. Coat evenly with crispy garlic-Parmesan mixture.Roast in hot oven until filets reach a minimum internal temperature of 145 degrees, 10-12 minutes.Rest cooked steaks at least 3 minutes. Reserve pan; no need to wipe clean.While steaks rest, make sauce.
Make Sauce and Finish Dish
Return pan used to sear steaks to medium-high heat and add wine, demi-glace, and 1/4 cup water.
Bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes.Simmering liquids will still be bubbling slightly.Remove from burner and season with a pinch of pepper.Plate dish as pictured on front of card, placing filet on top of sauce. Bon appétit!
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