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
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
Quarter potatoes lengthwise.
Finely chop mushrooms.
Peel and mince shallot.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer, cut side down. Roast in hot oven until browned and tender, 18-20 minutes.
Remove from oven and carefully add peas. Baking sheet will be hot! Use a utensil. Roast again until peas are warmed, 3-5 minutes.
While potatoes roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 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 steaks to a plate. Rest at least 5 minutes. Wipe pan clean and reserve.
Make the Mushroom Duxelle
Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add shallot and remaining garlic to hot pan. Stir occasionally until softened and translucent, 1-2 minutes.
Add mushrooms, ¼ tsp. salt, and a pinch of pepper. Stir often until browned, 8-10 minutes.
Stir in ¼ cup water and cream cheese. Bring to a simmer.
Once simmering, stir until cream cheese is dissolved and sauce is creamy, 1-2 minutes.
Remove from burner and stir in chives.
Finish the Dish
Plate dish as pictured on front of card, topping steak with mushroom duxelle, and garnishing vegetables with Parmesan. Bon appétit!
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