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 deliciousness. 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
Customize It Instructions
If using NY strip steak, follow same instructions as ranch steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using ribeye, follow same instructions as ranch steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
If using 32 oz. ribeye, follow same instructions as ranch steaks in Steps 1 and 4, working in batches if necessary, and cooking until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
Start the Risotto
Place a medium pot over medium-high heat. Add rice to hot, dry pan and cook undisturbed until lightly toasted, 1 minute.
Add 1 ½ cups water, half 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.
While risotto simmers, prepare ingredients.
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.
Finish the Risotto
Add 1 cup water to pot with rice and return to a simmer.
Once simmering, cook undisturbed until liquid has evaporated and risotto is tender, 8-10 minutes.
Stir in Brussels sprouts, butter, half the Parmesan (reserve remaining for garnish), and a pinch of salt. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Cover and set aside.
Cook the Steaks
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 and tent with foil. Keep pan over medium heat.
Make Sauce and Finish Dish
Add mushrooms to hot pan. Stir occasionally until softened, 4-5 minutes.
Add 1 Tbsp. water and remaining demi-glace. Bring to a simmer.
Once simmering, remove from burner. Stir in sour cream and thyme until incorporated.
Plate dish as pictured on front of card, topping steak with sauce and risotto with remaining Parmesan. Bon appétit!
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