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
Look fast, and it looks like a bad word, but shiitake mushrooms provide delightful umami flavor like no other. (And how did it get the name? Shiitakes from the Far East and “shii” in Japanese refers to the dead logs the mushroom grows on, while “take” refers to, well, mushrooms.) These salutary 'shrooms are roasted, then served on a juicy steak with a tart, lemony good makeshift hollandaise sauce. No bad words, only good eats.
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 sirloin in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using 16 oz. ribeye or 32 oz. ribeye, follow same instructions as sirloin in Steps 1 and 3, cooking in batches if necessary, until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Trim woody ends off asparagus.
Peel and slice potato into ¼" rounds.
Stem mushrooms and halve caps. (Quarter if larger than 2" in diameter.)
In a mixing bowl, combine Parmesan and panko. Set aside.
Place butter in a microwave-safe bowl. Microwave until melted, 20 seconds. Let cool, at least 5 minutes.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
In another mixing bowl, combine potato rounds, Parmesan-panko mixture, 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper until rounds are coated.
Place potato rounds on prepared baking sheet. Spread into a single layer on one side (some overlap is OK). Roast in hot oven, 10 minutes.
Carefully, remove from oven. Place asparagus and mushrooms on empty side, keeping them separate. Baking sheet will be hot! Use a utensil. Season both with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into single layers on their sides.
Roast in hot oven until tender, 8-12 minutes.
While vegetables roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and rest, 3 minutes. Tent with foil.
Make the Hollandaise Sauce
If butter has resolidified, microwave again, 10 seconds.
In another mixing bowl, thoroughly combine mayonnaise with 1 tsp. water.
Add cooled butter to mayonnaise-water mixture and whisk or stir vigorously until smooth and creamy.
Finish the Dish
Plate dish as pictured on front of card, topping steaks with mushrooms and hollandaise sauce. Bon appétit!
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