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
The words “mushroom,” “herb,” and “demi-glace” are evocative of so much: earthy flavors, healthy and fresh, deep and rich sauces, and most of all, amazing delicious. When you add those words to the idea of meaty, delicious steak, you have a concept of out-of-control flavor. Words, concepts, thoughts, feelings… nothing beats yummy in the tummy.
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
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim stems off Brussels sprouts and thinly slice.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Panko
Combine panko with 1 tsp. olive oil in a mixing bowl until panko is coated.
Transfer panko to prepared baking sheet and spread into a single layer. Roast in hot oven until golden brown, 5-7 minutes.
Remove from oven and let cool, 3-5 minutes. Combine cooled panko with half the Parmesan (reserve remaining for risotto). Baking sheet will be hot! Use a utensil.
While panko roasts, cook risotto.
Cook the Risotto
Place a medium pot over medium-high heat. Add rice to hot, dry pan and toast, 1 minute.
Add 1½ cups water, ⅓ the demi-glace (reserve remaining for sauce), ¼ tsp. salt, and ¼ tsp. pepper. Bring to a simmer. Once simmering, cook undisturbed until water is evaporated, 8-10 minutes.
Add 1 cup water and return to a simmer. Once simmering, cook undisturbed until liquid has evaporated and risotto is tender, 8-10 minutes.
Stir in Brussels sprouts, garlic herb butter, remaining Parmesan, and a pinch of salt. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.
Cook the Steak
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, 5-7 minutes per side.
Remove steaks to a plate. Tent with foil and set aside. Keep pan over medium heat.
Make Sauce and Finish Dish
Add mushrooms to hot pan. Stir occasionally until softened, 4-5 minutes.
Add 2 Tbsp. water and remaining demi-glace. Bring to a simmer.
Once simmering, remove from burner. Stir in butter and thyme.
Plate dish as pictured on front of card, topping steak with sauce and risotto with panko-Parmesan mixture. Bon appétit!
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