Goat Cheese and Walnut Crusted Steak with Shallot Demi Sauce
with roasted carrots and pot roast oven fries
Prep & Cook Time:40-50 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 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
Steak and potatoes sounds very classic, very normal, and very boring. But each one in this meal has some little twist to make it new and thrilling. The meaty steak has a melty-good topping of tangy goat cheese and rich walnuts. The potatoes are dusted in pot roast seasoning, which sounds strange, but trust us, gives them a richness and depth of flavor beyond a simple spud. Still classic, but with a twist… that's the Home Chef way. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using 14 oz. or 28 oz. NY strip steak, follow same instructions as sirloin in Steps 2 and 4, working in batches if necessary and cooking until steak reaches a minimum internal temperature, 9-11 minutes per side (topping with goat cheese for final 2-3 minutes). Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side (topping with goat cheese for final 2-3 minutes).
Start the Fries
Cut potatoes into ½" fries and pat dry.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer on one side and bake in hot oven, 10 minutes.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop walnuts.
Peel, trim, and cut carrot on an angle into ¼" slices.
In a mixing bowl, combine cream cheese and goat cheese. Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast Carrot and Finish Fries
In another mixing bowl, combine carrot, 1 tsp. olive oil, and a pinch of salt and pepper.
Carefully remove baking sheet from oven. Gently flip fries. Baking sheet will be hot! Use a utensil.
Add carrot to empty half of baking sheet and spread into a single layer. Roast again in hot oven until fries are golden brown and carrot is tender, 20-22 minutes.
While fries and carrot roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned on one side, 5-7 minutes.
Flip, and top evenly with goat cheese mixture. Cook undisturbed, 3 minutes.
Cover, and cook until cheese is melted and steaks reach a minimum internal temperature of 145 degrees, 2-4 minutes.
Transfer steaks to a plate and rest, 5 minutes. Reserve pan; no need to wipe clean.
While steaks rest, make sauce.
Make Shallot-Demi Sauce and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add shallot and stir constantly until softened, 1-2 minutes.
Add demi-glace and 2 Tbsp. water. Bring to a simmer, stirring occasionally. Once simmering, remove from burner and stir in butter.
Plate dish as pictured on front of card, placing steaks on shallot-demi sauce and garnishing steaks with walnuts. Bon appétit!
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