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Steak au Poivre

with corn and potato hash

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Peppery perfection on a tender and juicy piece of steak. And a delightful side of corn and scrumptious potash hash. Mmm, mmm good.

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 12 oz. Sirloin Steaks
  • 6 oz. Trimmed Green Beans
  • 3 oz. Fire Roasted Corn Kernels
  • 2 oz. Sliced Red Onion
  • Info
    1 oz. Crème Fraîche
  • Info
    ⅘ oz. Tuscan Herb Butter
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Onion Salt
  • 1 tsp. Coarse Black Pepper

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

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

Customize It Instructions

  • If using chicken breasts, follow same instructions as sirloin in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or NY strip steak, follow same instructions as sirloin in Step 2, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.

  • If using mahi-mahi, pat dry, halve, and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as sirloin in Step 2, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.

  1. 1

    Cook the Green Beans

    Trim green beans, if necessary.

    Place a large non-stick pan over medium-high heat. Add green beans, 1 tsp. olive oil, 1/4 cup water, half the onion salt (reserve remaining for hash), and a pinch of pepper to hot pan. Cover and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Remove from burner. Add butter (to taste) and stir until coated, 30-60 seconds.

    Transfer green beans to a plate and tent with foil. Wipe pan clean and reserve.

    While green beans cook, continue recipe.

  2. 2

    Cook the Steaks

    Pat steaks dry and season all over with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

    While steaks cook, continue recipe.

  3. 3

    Cook the Hash

    Prick each potato once with a fork.

    Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave until slightly softened, 4-5 minutes.

    Carefully remove from microwave. Let cool, 3-4 minutes.

    Once cool enough to handle, cut into 1" dice.

    Return pan used to cook green beans to medium-high heat.

    Add 1 Tbsp. olive oil, potatoes, onions, corn, and remaining onion salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook steaks to low heat and add crème fraîche, 1 Tbsp. water, half the coarse black pepper, and demi-glace. Stir until combined and heated through, 1-2 minutes.

    Taste and add remaining coarse black pepper, if desired. Remove from burner.

    Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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