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
Let's hear it for the patriotic pecan. Thomas Jefferson planted pecans at Monticello. (He called them “Illinois nuts,” which gives us at Home Chef HQ in Chicago a bit of pride.) He gave the seeds to George Washington, who planted some pecans at Mt. Vernon. Now ask, what have pistachios or walnuts done lately to show their love of the USA? The pecan is number one in this meal as well, partnering with goat cheese to top those sweet sweet potatoes with something special. USA! USA! Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
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 Potatoes and Prepare Ingredients
Peel and cut sweet potato into evenly-sized large chunks.
Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
While potato boils, peel and slice shallot into very thin rounds.
Trim woody ends off asparagus.
Coarsely chop pecans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Finish the Potatoes
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add cream cheese, garlic salt (reserve a pinch for asparagus) and 2 Tbsp. potato cooking water. Mash until mostly smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Sear the Steak
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Remove from burner. Steak will finish cooking in a later step.
Finish Steak and Roast Asparagus
Place asparagus on one side of prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Spread into a single layer on their side.
Transfer steaks to empty space on baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Rest cooked steaks 3 minutes.
While steak and asparagus roast, make sauce.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shallot to hot pan. Stir occasionally until softened, 2-3 minutes.
Add demi-glace and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner. Stir in butter.
Plate dish as pictured on front of card, topping steaks with sauce and sweet potatoes with goat cheese (crumbling if needed) and pecans. Bon appétit!
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