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
Duxelle simply means a mixture of mushrooms, herbs, and one of your classic alliums like shallot or onion, sautéed in butter and, in the noted words of Wikipedia “reduced to a paste.” We can think of no better paste to go on a juicy steak, then one made of earthy mushrooms and fragrant herbs and onions. (Surely, better than the paste we… I mean, other children… ate as a child. Other children, that's it, that fooled them. What? Oh, is this thing still on?) Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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
Customize It Instructions
If using NY strip steak, follow same instructions as sirloin steaks in Step 1. In Step 2, roast potatoes and peas, 3 minutes. Follow same instructions as sirloin steaks in Step 3, roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve.
If using ribeye, follow same instructions as sirloin in Steps 1, 2, and 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Halve to serve.
If using 24 oz sirloin steaks, follow same instructions, working in batches if necessary.
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.
Start the Frites
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, 12-15 minutes.
Remove from oven. Carefully and gently push potatoes to one side. Spread into an even layer on their side and top with peas. Potatoes will finish cooking in a later step.
After potatoes have cooked 5 minutes, start steaks.
Cook Steak and Finish Frites
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.
Transfer steaks to empty side of baking sheet. Wipe pan clean and reserve.
Roast again until frites are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest cooked steaks at least 3 minutes. Tent with foil to keep warm.
While steaks and vegetables roast, make mushroom duxelle.
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, 1-2 minutes.
Add mushrooms, ¼ tsp. salt, and a pinch of pepper. Stir often until browned, 4-6 minutes.
Add white wine and stir occasionally until liquid is almost completely evaporated, 2-3 minutes.
Stir in ¼ cup water and cream cheese. Bring to a simmer. Once simmering, stir until cream cheese is melted and sauce is creamy, 1-2 minutes.
Remove from burner and stir in chives (reserve a pinch for garnish).
Finish the Dish
Plate dish as pictured on front of card, topping steak with mushroom duxelle and remaining chives, and garnishing frites with Parmesan. Bon appétit!
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