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 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
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.
Roast the Vegetables
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.
Roast in hot oven, 5 minutes.
While potatoes roast, combine Brussels sprouts, 1 tsp. olive oil, garlic pepper, and a pinch of salt in a mixing bowl.
After 5 minutes, carefully remove baking sheet from oven. Place Brussels sprouts on empty side and spread into a single layer. Baking sheet will be hot! Use a utensil.
Roast vegetables in hot oven until tender, 12-15 minutes.
While vegetables roast, cook onion.
Cook the Onion
Place 2 tsp. olive oil in a medium non-stick 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.
While onion cooks, cook steak.
Cook the Steak
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, 5-7 minutes per side.
Remove from burner. Transfer steaks to a plate and rest at least 3 minutes.
Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add cream base, half the cheese (remaining is yours to do with as you please), and a pinch of pepper to hot pan.
Stir occasionally until combined and smooth, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, topping steak with onion and sauce with potatoes. Bon appétit!
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