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
The Anna of pommes Anna was a real person, but there were so many chef superfans hanging around Paris in the 1800s, we don't know which Anna it was! (Many Annas hung around the Café Anglais, where chef Adolphe Dugléré created pommes Anna.) Whomever Anna was, her potatoes are divine, with garlic, Parmesan, and butter, the trio also known as the best things in life. They bring out the absolute best in this tender steak, enrobed with a combo mustard and cherry preserves that's lip-smacking, fork-licking perfection. Rest in peace, Anna. Your pommes live forever. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Small Oven-Safe 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 Ingredients and Make Cherry Mostarda
Peel and thinly slice potatoes.
Cut broccoli into bite-sized pieces.
In a mixing bowl, thoroughly combine Dijon and cherry preserves. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Prepare the Potatoes
Place a small oven-safe non-stick pan over medium heat. Add garlic and butter to hot pan and stir constantly until butter is melted and garlic is aromatic, 1-2 minutes.
Remove from burner. Transfer half the garlic butter to another mixing bowl. Reserve remaining in pan.
To bowl with garlic butter, add half the Parmesan (reserve remaining for topping), 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Thoroughly combine.
Add potatoes and toss or gently stir until coated.
Roast the Potatoes
Place a potato slice on outer edge of pan. Shingle half the potato slices in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan.
Sprinkle with remaining Parmesan. Layer again with remaining potato slices. You may not have a full second layer.
Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes.
After potatoes have roasted 10 minutes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer seared steaks to prepared baking sheet. Wipe pan clean and reserve.
Roast until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest roasted steaks at least 3 minutes.
While steaks roast, cook broccoli.
Cook Broccoli and Finish Dish
Return pan used to sear steaks to medium heat and add 1 tsp. olive oil.
Add broccoli, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Cover, and stir occasionally until tender, 5-7 minutes.
If broccoli needs more time, add 2 Tbsp. water and continue cooking, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping steak with cherry mostarda. Bon appétit!
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