Steak and Pecan-Demi

with goat cheese topped sweet potato mash and asparagus

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Ranch Steaks
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    ½ oz. Roasted Pecans
  • 18 oz. Sweet Potato
  • Info
    1 oz. Goat Cheese
  • 1 Shallot
  • 5 oz. Asparagus
  • ½ tsp. Garlic Salt
  • Info
    2 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter

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
    779
  • Carbohydrates
    66g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1534mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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
  1. 1

    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.

    [BETA: boiled potatoes and prepped ing]

  2. 2

    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 liquid 1 Tbsp. at a time. Cover and set aside.

    [BETA: mashing potatoes]

  3. 3

    Start 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. Place steaks on one half of prepared baking sheet. Reserve pan; no need to wipe clean.

    [BETA: seared steaks - photo library]

  4. 4

    Finish Steak and Roast Asparagus

    Place asparagus on other half 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 and roast in hot oven until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. While steak and asparagus roast, make sauce.

    [BETA: baking sheet w/ steaks on one side, asparagus on other]

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shallot. 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 and pecans. Bon appétit!

    [BETA: shallot sauce]

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