with Gruyere fondue potatoes and thyme Brussels sprouts
Prep & Cook Time:50-60 min.
Cook Within:6 days
Spice Level:Not Spicy
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
Onions. They're the punchline of a classic Simpsons joke, along with a belt and an old man. They're the toppers of sandwiches and burgers, the basis of many a soup and stew, and you can get them "bloom" style at many a chain restaurant. But some real magic happens when you mix onions with red wine and demi and cook them low and slow. And when you put that magic on a juicy steak… true serendipity.
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
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut potatoes into ½" wedges.
Halve and peel onion. Slice halves into thin strips.
Stem and mince thyme.
Pat steaks dry and season both sides with a pinch of salt and pepper.
Cook the Onions
Place 2 tsp. olive oil in a medium pan over medium heat.
Add onion, red wine, beef demi-glace, thyme, and ¼ cup **water to hot pan. Stir occasionally until browned, and liquid is mostly evaporated 10-13 minutes.
Remove from burner. Season with a pinch of salt and pepper.
Roast the Brussels and Potatoes
Place potatoes on one half of prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Place Brussels sprouts on empty half. Toss with 1 tsp. olive oil, garlic pepper, and a pinch of salt. Spread into a single layer on their side.
Roast in hot oven until tender, 12- 15 minutes.
While potatoes and Brussels sprouts roast, cook steaks.
Cook the Steak
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 from burner. Transfer steaks to a plate and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add sauce base, cheese, and a pinch of pepper to hot pan.
Stir occasionally until cheese is incorporated, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card. topping steak with onions and potatoes with cheese. Bon appétit!
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