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
Bacon and vinegar come together like they were made for each other, each element balancing off each other for the perfect combination of tart and rich, meaty and acidic. But just because these two love to tango doesn't mean they're on the dance floor alone. Demi-glace, that concentrate of sauce that makes everything taste divine, and melty butter are also known to break into the foxtrot or the rhumba. Bring these four together and its like the Dream Team of sauces, restaurant-quality for the meaty steak. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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 Pans
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 filet mignon, follow same instructions as steak in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
If using 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as steak in Steps 1 and 4, cooking in batches if necessary until strip steak reaches a minimum internal temperature, 9-11 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as steak in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Slice potatoes into ¼" rounds.
Trim ends off green beans.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Place potato rounds on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and top with cheese. Roast in hot oven until tender, 16-18 minutes.
While potatoes roast, cook green beans.
Cook the Green Beans
Place a medium non-stick pan over medium-high heat. Add green beans, garlic salt, and ¼ cup water to hot pan.
Cover, and stir occasionally until green beans are tender and water is evaporated, 4-6 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
While green beans cook, cook steaks.
Cook the Steaks
Place another 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, 4-6 minutes per side.
Transfer steaks to a plate and rest, 3 minutes. Keep pan over medium heat.
Make Sauce and Finish Dish
Add bacon, vinegar, 2 Tbsp. water, and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until thickened slightly, 2-3 minutes.
Remove from burner and stir in butter.
Plate dish as pictured on front of card, topping steak with sauce and garnishing potatoes with chives. Bon appétit!
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