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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
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The onion cousin's slightly tamer flavors marry, with no hesitation and just a touch of nerves, to the tangy unique kick of mustard. But these two lovebirds aren't in it alone: It takes a village to make a sauce worthy of a sirloin steak. Enter cream and rich demi-glace, two flavor-boosters and depth-givers, ready to officiate the ceremony and be heavily involved with the results. These family flavor ties might get messy, but this amazing dinner is more than worth it. 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
Large 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
Cut potatoes lengthwise into ½" wedges. Halve wedges across the width.
Trim woody ends off asparagus.
Peel and mince shallot.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using filet mignon or NY strip, pat dry and season same amount.
Cook Potatoes and Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and ¼ tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.
Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with ½ tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.
Roast in hot oven until browned and tender, 8-10 minutes.
Wipe pan clean and reserve.
While vegetables roast, cook steaks.
Cook the Steaks
Return pan used to cook potatoes to medium-high 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.
If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
Transfer steaks to a plate and tent with foil.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium heat and add ½ tsp. olive oil.
Add shallot and cook until beginning to soften, 1-2 minutes.
Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Remove from burner and stir in Dijon.
Finish the Dish
Halve NY strip to serve.
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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