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 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 NY strip steak, follow same instructions as ranch steak in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using 28 oz. NY strip steak, follow same instructions as 14 oz. NY Strip Steak, working in batches if necessary.
If using filet mignon, follow same instructions as ranch steak in Steps 2 and 4, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using ribeye, follow same instructions as ranch steak in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
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 until starting to brown, 15 minutes.
Carefully remove from oven and gently flip. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop walnuts.
Peel, trim, and cut carrot into ¼" slices on an angle.
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 Carrots and Finish Fries
In another mixing bowl, combine carrot with 1 tsp. olive oil and a pinch of salt and pepper.
Add carrot to empty half of baking sheet and spread into a single layer. Be careful! Baking sheet will be hot.
Roast again until potatoes are golden brown and carrots are tender, 15-17 minutes.
While potatoes and carrots 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, 3 minutes.
Cover pan, 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 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.