Meal Kit

Legacy Steak Wellington

with roasted carrots and mushroom demi-glace

Prep & Cook Time: 45-55 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Thyme Sprigs
  • 16 oz. Carrot
  • 2 Flat Iron Steaks
  • 6 oz. Cremini Mushrooms
  • Info
    1 Puff Pastry Dough Squares
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Bake the Carrots

    Stem thyme and coarsely chop. Peel, trim, and cut carrots into ½" pieces at an angle. Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and carrots to hot pan. Cook carrots, stirring often, until lightly browned, 3-5 minutes. Place pan in oven and cook until tender and golden brown, 15-18 minutes, stirring once halfway through. Remove from oven and season with half the thyme (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper.

  2. 2

    Sear the Steaks

    Rinse steaks, pat dry and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear each side until browned, 2-3 minutes per side. Remove to plate. Steak will finish cooking in a later step. Reserve pan; no need to wipe clean.

  3. 3

    Cook the Mushrooms

    Slice mushrooms thinly. Return pan from cooking steak over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until mushrooms are golden brown, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner. While mushrooms cook, prepare pastry.

  4. 4

    Prepare the Puff Pastry

    Use the back of small knife to draw diagonal lines on puff pastry sheet, ½" apart. Draw another set of lines in opposite direction to make a crosshatched pattern. Cut puff pastry in half and refrigerate to keep cold. Once mushrooms are cooked, place ⅓ the mushrooms (reserve remaining for sauce) on top of each steak.

  5. 5

    Bake the Steaks

    Place steaks on prepared baking sheet. Place puff pastry over the width of mushroom-covered portion of steak. Stretch dough slightly so dough makes it under the bottom edge of steak. Place on top rack in oven and bake until puff pastry is golden brown and steak reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and allow to rest 2 minutes. While steaks bake, make sauce.

  6. 6

    Plate the Dish

    Add demi-glace and ¼ cup water to pan with remaining mushrooms. Bring to a boil over high heat and boil until reduced by half, 1-3 minutes. Remove from burner and swirl in butter and remaining thyme. Place carrots on plate and put Wellington in front of carrots. Spoon mushrooms in front of steak.

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