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
Want to class up the joint? Bring a higher class of heckler to your dinner table? You'll be beating the paupers off with a stick when you have this steak and white wine demi-glace on the menu. (Even the words sound like you're a fancy pants.) Potatoes are roasted in butter and tossed with garlic, peas, and herbs. Those same herbs are added to the delectable sauce, a rich troika of white wine, demi-glace, and butter. We'd say you'll be licking your fingers after, but you're way too posh for that.
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 Oven-Safe Non-Stick Pan
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
Start the Potatoes
Cut potatoes into ½" dice.
Place a medium oven-safe non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) to hot pan and let melt.
Once butter has melted, stir in potatoes, ¼ tsp. salt, and a pinch of pepper until combined and coated. Cover and reduce heat to medium. Cook, 5 minutes, stirring once halfway through.
Uncover, and place pan in hot oven. Roast until golden brown and tender, 20-22 minutes, stirring once halfway through.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Rest at least 3 minutes.
Reserve pan; no need to wipe clean.
While steaks cook, finish potatoes.
Finish the Potatoes
Carefully, stir peas and garlic into cooked potatoes. Handle and pan will be hot!
Return pan to oven and roast until peas warm through, 2-3 minutes.
Carefully remove from oven. Stir in parsley (reserve a pinch for sauce) and a pinch of salt and pepper.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Add white cooking wine and beef demi-glace to hot pan and bring to a boil. Once boiling, cook until liquid is reduced by half, 1-3 minutes.
Remove from burner and stir in remaining butter, accumulated juices from resting steaks, and remaining parsley.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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