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
Pepper. It's one of the top two condiments in shakers on dining tables across America, just waiting to make Aunt Mary's tuna casserole edible. It'll make you sneeze, and might make you pucker a bit. This classic dish celebrates the noir noshable by coating a juicy and tender steak with the seasoning. Classic mashed potatoes enhanced by roasted onion round out the meal. Along with mushrooms and sauce, all combine for perfect, rich bites that'll make your fork sing. Tell Aunt Mary we're sorry; we've got a new favorite pepper dish. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
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 14 oz. or 28 oz. NY strip steak, follow same instructions as steak in Steps 1 and 4, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve.
If using filets mignon, follow same instructions as steak in Steps 1 and 4, cooking until filets reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Peel and cut potatoes into large evenly-sized chunks.
Pat steaks dry, and season both sides with ¼ tsp. salt. Season one side with coarse black pepper.
Roast the Mushrooms and Onion
Place mushrooms on one half of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Add onion to empty half and toss with 1 tsp. olive oil and a pinch of salt.
Spread mushrooms and onion into even layers on their sides (some overlap is ok). Roast in hot oven until both are browned and softened, 18-20 minutes.
While mushrooms and onion roast, make mashed potatoes.
Make the Mashed Potatoes
Bring a medium pot with potatoes covered by lightly salted water to a boil. Once boiling, cook until tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream and ¼ tsp. salt and mash until smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place steaks in hot pan, peppered-side down. Cook until browned, pepper is aromatic, and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add demi-glace and ¼ cup water to hot pan. Stir to combine, then bring to a boil.
Once boiling, cook until thickened slightly, 1-2 minutes.
Remove from burner and swirl in butter until combined.
Plate dish as pictured on front of card, placing steak on sauce and topping mashed potatoes with roasted onions. Bon appétit!
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