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
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
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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