with mashed potatoes and creamy smoked Gouda sauce
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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"Meet me at St. Louis, Louis, meet me at the fair," the old song lyrics say, and while going to the fair sounds lovely, let's skip the travel and have a bit of St. Louis right here. Top Blade steak is accompanied by a rich Gouda sauce, along with mashed potatoes topped by one of our favorites, caramelized shallots, this is a meal so rich and delicious, you'll be dancing the hoochee koochee.
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
Prepare the Ingredients
Peel and slice shallots into very thin rounds. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Peel and cut potato into 1" dice. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Mashed Potatoes
Place potatoes in a medium pot and cover with lightly salted water. Bring to a simmer and cook until fork tender, 15-18 minutes. Drain potatoes in colander and return to pot. Add ¼ the evaporated milk (reserve remaining for sauce) and mash with a potato masher or fork until smooth. Add more evaporated milk, 1 Tbsp. at a time, to achieve desired consistency. While potatoes cook, caramelize shallots.
Caramelize the Shallots
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallots to hot pan and cook, stirring often, until caramelized, 6-8 minutes. Stir caramelized shallots into mashed potatoes and season with ¼ tsp. salt and a pinch of pepper. Reserve pan; no need to wipe clean.
Cook the Steaks
Return pan used to caramelize shallots to medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer to a plate and rest 5 minutes before serving. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium heat. Add ½ tsp. olive oil and white portions of green onion to hot pan. Cook until fragrant, 30 seconds. Add remaining evaporated milk and bring to a simmer. Cook, stirring often, until slightly thickened, 3-5 minutes. Tear smoked Gouda slices into large chunks and add to sauce. Stir constantly to melt. Remove from burner and season with ½ tsp. salt and a pinch of pepper.
Plate the Dish
Place a serving of mashed potatoes on a plate. Spoon sauce in front of potatoes and top with steak. Enjoy any remaining sauce on top of potatoes like a gravy. Garnish with green portions of green onion.
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