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
Not your typical everyday steak and potatoes meal: juicy steak gets a lot of love from the bordelaise sauce you'll make from scratch here. (Don't worry, our instructions will prevent you from getting lost in the weeds of sauce making.) You'll also get to make a potato gratin, impressing your diners and your taste buds with the rich creamy flavors.
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
Small Oven-Safe Casserole Dish
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
Customize It Instructions
If using filets mignon, follow same instructions as sirloin in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using NY strip steak, follow same instructions as sirloin in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Slice potatoes into thin rounds.
Place potatoes in a microwave-safe bowl and microwave, 3 minutes.
While potatoes microwave, mince chives.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Gratin
Add cream base, garlic pepper, ½ tsp. salt, and ½ tsp. pepper to bowl with potatoes and gently mix until combined.
Transfer potato mixture to prepared casserole dish and top evenly with Parmesan. For best results, use a 2-cup casserole dish. Place casserole dish on prepared baking sheet to catch any drips.
Bake in hot oven until golden brown, 18-22 minutes.
While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove steaks to a plate and tent with foil. Rest, at least 5 minutes. Reserve pan; no need to wipe clean.
Remove from burner.
Make the Bordelaise Sauce
Return pan used to cook steaks to medium heat. Add demi-glace, 2 Tbsp. water, tomato paste, and red wine to hot pan. Stir to combine, then bring to a simmer.
Once simmering, stir often until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.
Finish the Dish
Plate dish as pictured on front of card, topping steak with bordelaise sauce and garnishing potatoes with chives. Bon appétit!!
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