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
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
Start the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Coarsely chop spinach.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
While potatoes boil, roast Brussels sprouts.
Roast the Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
While Brussels sprouts roast, cook steak.
Cook the Steak
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add 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. Rest, 3 minutes. Wipe pan clean and reserve.
Finish the Mashed Potatoes
Add cream cheese, spinach, garlic salt, a pinch of salt, and Parmesan to pot with potatoes and mash until mostly smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add ¼ cup water, demi-glace, and garlic-herb cheese spread to hot pan. Bring to a simmer.
Once simmering, stir often until mixture is smooth and slightly thickened, 2-3 minutes.
Remove from burner. Stir in butter.
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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