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
We've put a twist on steak au poivre by replacing the traditional black peppercorn crust with grains of paradise, a uniquely named seed native to Africa. They're a little bit peppery and a whole lot aromatic. We pair it with mashed sweet potatoes and roasted zucchini for a sirloin you won't soon forget.
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
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
Trim zucchini ends and slice on an angle into ¼" rounds. Peel and cut sweet potato into 1" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep grains of paradise in their shipping bag and, using a small pan, crack into a coarse powder. A meat mallet, spice grinder, or mortar and pestle are also great tools for this. Don't worry if some larger chunks remain. Rinse steaks, pat dry, and season with a pinch of salt and grains of paradise. Lightly press grains into steak.
Boil Sweet Potatoes and Roast Zucchini
Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until tender. Arrange zucchini slices on prepared baking sheet, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast 8-10 minutes, or until tender and slightly caramelized.
Finish the Potatoes
When potatoes are tender, drain in colander and return to pot. Add 2 Tbsp. evaporated milk and ⅓ the butter. Mash with a potato masher or fork until smooth. Season to taste with ½ tsp. of salt and a pinch of pepper. Set aside and keep warm.
Sear the Steaks
Heat a medium pan over medium heat. Add ½ the remaining butter and 1 tsp. olive oil to pan and melt. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and return pan to medium-high heat (no need to wipe clean).
Make the Sauce
Add 1 tsp. olive oil to pan and white portions of green onion. Cook 1 minute, stirring constantly. Add sherry and cook 2 minutes, or until mostly evaporated. Add remaining evaporated milk and bring to a simmer. Cook 5 minutes, or until sauce is thickened. Remove from heat and swirl in demi-glace and remaining butter. Season to taste with a pinch of salt and pepper.
Plate the Dish
Place a serving of zucchini and sweet potatoes on a plate. Serve steak against vegetables and ladle sauce in front. Garnish potatoes with remaining green onions.
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