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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
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A note about serious food allergies
Mesquite… the word itself brings up visions of cook-outs, dusty sunsets over hot plains, and a dinner bell ringing melodically in the distance. Do those images translate to flavors? They do in this filet mignon stunner, a western delight mixed with cheddar mashed potatoes and healthy green beans. But the star, of course, is the smoky, salty, make-your-tastebuds-dance-the-conga flavoring on these steaks. It's the type of flavor magic that transports while satiating, bringing you into a new (old) world.
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
Peel and cut potatoes into large evenly-sized chunks.
Trim ends off green beans.
Pat sirloin steaks dry, and season both sides with seasoning blend.
Make the Mashed Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until tender, 14-18 minutes.
Drain potatoes in a colander and return to pot. Add sour cream, ¼ the cream (reserve remaining for adjusting consistency and sauce), ¼ tsp. salt, and a pinch of pepper. Mash until smooth, adding remaining cream 1 Tbsp. at a time until desired consistency is reached. Do not to use more than half the cream total, as half is needed for sauce.
While potatoes cook, roast green beans.
Start the Green Beans and Steaks
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until beginning to get tender, 8-10 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 2-3 minutes per side.
Remove pan from burner.
Finish the Green Beans and Steaks
Carefully, move green beans to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place steaks in empty space on baking sheet. Reserve pan; no need to wipe clean.
Roast until beans are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest roasted steaks at least 3 minutes.
While steaks rest, make sauce.
Make Sauce and Finish Dish
Return pan used to sear steaks to medium heat and add remaining cream and any accumulated juices from resting steaks. Bring to a boil.
Once boiling, stir constantly until smooth and a line can be drawn in sauce, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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