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
Cover mushrooms in boiling water in a mixing bowl. Set aside at least 10 minutes.
Cut potatoes into ½" wedges.
Trim woody ends off asparagus and halve on an angle.
Stem and mince rosemary.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Combine potatoes, Parmesan, rosemary, garlic, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Massage oil into potatoes.
Place potato-rosemary mixture on one half of prepared baking sheet.
Spread into a single layer on their side and roast in hot oven until beginning to brown, 15 minutes.
Remove from oven. Potatoes will finish cooking in another step.
While potatoes roast, cook steaks.
Cook the Steaks
Return medium non-stick pan used to boil water to medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and sear undisturbed until browned and steak reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Remove steaks to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Roast the Asparagus
Add asparagus to other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus.
Spread into a single layer. Roast in hot oven until asparagus is tender and potatoes are browned, 5-7 minutes.
While vegetables roast, make sauce.
Make Sauce and Finish Dish
Remove mushrooms from bowl and mince. Reserve mushroom water.
Return pan used to sear steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water. Stir to combine and bring mixture to a boil. Cook until thickened, 1-2 minutes.
Add demi-glace and return to a boil.
Once boiling, remove from burner and swirl in butter.
Plate dish as pictured on front of card, placing steaks on top of sauce. Bon appétit!
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