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
Luxe: It's a concept, it's a lifestyle, it's an aspiration, and it's an abbreviation for luxury. It's also this meal, with melt-in-your-mouth steak, creamy and cheesy gratin, and a rich, divine, mushroom and wine sauce that marries to the steak like a Princess and Prince in a fairy tale. You'll feel like royalty as you dine on this five-star meal, but you'll also feel like a three-Michelin-starred chef making it. So much luxury, so many stars… all coming out of one box delivered to your door. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!
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
Small Oven-Safe Casserole Dishes
Large 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 3 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve.
If using filet mignon, follow same instructions as sirloin in Steps 3 and 4, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using ribeye or 32 oz ribeye, follow same instructions as sirloin in Steps 3 and 4, cooking in batches if necessary until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
Start the Gratin
Peel and cut potatoes into ¼" rounds.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Working in batches, add spinach to hot pan. Don't overcrowd pan. Stir occasionally until wilted, 2-3 minutes.
Add cream, ¼ cup water, and a pinch of salt. Reduce heat to medium and cook until potatoes start to soften, 4-5 minutes.
Remove from burner and stir in Parmesan.
Finish the Gratin
Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. You may also use a medium casserole dish. Top with goat cheese (crumbling with your hands, if necessary). Rinse pan clean and reserve.
Place dishes on prepared baking sheet. Cover dishes with foil. Bake in hot oven until bubbling and potatoes are tender, 10-12 minutes.
Carefully, remove foil from dishes. Bake again until golden brown, 8-10 minutes.
While gratin bake, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Pat steaks dry, and season both sides with seasoned salt and a pinch of pepper.
Cook the Steaks
Return pan used to cook gratin to medium heat and add ½ 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 from burner. Transfer steaks to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add mushrooms to hot pan. Cook undisturbed until mushrooms are browned, 4-5 minutes, stirring once halfway through.
Add wine and demi-glace. Bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half and mushrooms are tender, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, spooning sauce over steak. Bon appétit!
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