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
Prepare the 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.
Reserve 1 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. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potato boils, peel and slice shallot into very thin rounds.
Trim woody ends off asparagus.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Asparagus
Place asparagus on 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 and roast in hot oven until tender, 10-12 minutes.
While asparagus cooks, fry shallot.
Fry the Shallot
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.
Test oil temperature by adding a piece of shallot to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Add shallot to hot pan and stir occasionally until browned and crispy, 4-5 minutes.
Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to cook shallot to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Transfer steaks to second prepared baking sheet. Reserve pan; no need to wipe clean.
Roast until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest cooked steaks at least 3 minutes.
Make Sauce and Finish Dish
Coarsely chop pecans.
Return pan used to cook steaks to medium-high heat. Add demi-glace and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner. Stir in butter and pecans.
Plate dish as pictured on front of card, topping steak with sauce and sweet potatoes with crispy shallots and goat cheese (crumbling with your hands if needed). Bon appétit!
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