Soho: It means hip, it means arty, it means downtown and full of attitude. We don't know if "arty" and "attitude" are great descriptors for a delicious steak-and-potatoes meal. On the other hand, the sauce is beautiful in the way it compliments the steak, and nutty Parmesan gives the potatoes and mushrooms plenty of attitude. Maybe not so hip, but oh-so-good.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut potatoes into thin slices lengthwise.
Cut mushrooms into ¼" slices.
Stem and mince parsley.
Peel and mince shallot.
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Start the Potatoes and Mushrooms
Toss potatoes, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until browned and fork-tender, 18-20 minutes.
While potatoes roast, place a medium non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until lightly browned and liquid evaporates, 3-5 minutes.
Transfer mushrooms to a plate and reserve pan; no need to wipe clean.
Cook the Steaks
Return pan used to cook mushrooms to medium-high heat.
Add 2 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes on one side. Flip, reduce heat to medium, and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes.
Remove steaks to a plate and rest 5 minutes.
Reserve pan; no need to wipe clean.
Finish the Potatoes and Mushrooms
After potatoes bake 18-20 minutes, remove baking sheet from oven and add cooked mushrooms, parsley (reserve a pinch for sauce), and Parmesan. Bake until cheese melts, 2-3 minutes.
Remove from oven and set aside.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add 1 tsp. olive oil, shallots, and cook, stirring occasionally, until lightly browned, 2 minutes.
Add ½ cup water, demi-glace, and any accumulated juices from resting steaks. Cook, stirring occasionally, until reduced by half, 2-3 minutes.
Remove from burner, swirl in butter, and add remaining parsley.
Plate dish as pictured on front of card. Bon appetit!
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