Meal Kit

Steak and Horseradish-Herb Cream

with potatoes pressé and wilted spinach

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

We often innovate in the Home Chef Test Kitchen, but just as often, we hew close to tradition. And why not? Traditions are traditions for a reason, after all. For instance, we'd like to thank the guy (or gal) who first paired horseradish with steak. Totally old school, totally delicious. And the potatoes pressé: a traditional French preparation we've modified for our purposes, with thin slices of potato being pressed into cups and baked into layered, cheese-y perfection. New traditions in your kitchen start with meals this good.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Sirloin Steaks
  • 5 oz. Baby Spinach
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Sour Cream
  • Info
    2 Tbsp. Horseradish Sauce
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    41g
  • Fat
    39g
  • Protein
    49g
  • Sodium
    1510mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Muffin Tin
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

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 NY strip steak, follow same instructions as steaks in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as steaks in Steps 3 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as steak in Step 4, cooking until fish reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Form the Potato Pressé

    Peel potatoes, halve lengthwise, and cut into very thin half moons.

    In six muffin cups, shingle potato slices flat at a 90-degree angle until cups are halfway full, using about five to seven slices per cup. Four slices will overlap to form a circle. Press potato down into cups and season cups with 1/4 tsp. salt

    Divide cheese between cups. Then repeat shingling as before with remaining potato slices, pressing them firmly into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with 1/4 tsp. salt.

  2. 2

    Bake the Potato Pressé

    Dot potato cups evenly with butter. Spray a piece of foil with cooking spray and tightly wrap muffin tin, sprayed-side down.

    Bake in hot oven, 20 minutes.

    Remove foil. Bake again until golden brown, 10-15 minutes.

    Rest baked pressé 5 minutes, then slide a knife around potato cups to release potatoes from tin.

    While potatoes bake, prepare remaining ingredients.

  3. 3

    Prepare Ingredients and Make Horseradish-Herb Cream

    Mince chives.

    Thinly slice garlic.

    In a mixing bowl, combine horseradish (to taste), sour cream, and chives (reserve a pinch for garnish).

    Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  4. 4

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add steaks to hot pan. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove from burner. Transfer steaks to a plate and rest, 3 minutes. Reserve pan; no need to wipe clean.

  5. 5

    Wilt Spinach and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add garlic and 1/4 cup water to hot pan. Bring to a boil.

    Once boiling, cook until water is mostly evaporated, 2-3 minutes.

    Add spinach and a pinch of salt. Stir occasionally until wilted, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping steaks with horseradish-herb cream, flipping potatoes, and garnishing with reserved chives. Bon appétit!

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