Meal Kit
Culinary Collection
Steak Béarnaise
with broccoli and pommes frites
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Broccoli Florets
- 1 Lemon
- 2 oz. Creme Fraiche
- 1 fl. oz. White Cooking Wine
- 1 oz. Grated Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- ¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories890
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Carbohydrates56g
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Net Carbs50g
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Fat52g
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Protein49g
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Sodium1940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Medium Non-Stick Pan
- 1 Zester
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Roast the Frites
Cut potatoes into 1/4" frites and pat dry.
Place frites on one prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, cheese, and a pinch of pepper. Spread into a single layer.Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While frites roast, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Zest and halve lemon. Cut one half into wedges and juice the other half.Pat steaks dry. Season both sides with a pinch of salt and 1/4 tsp. pepper. -
3 Roast the Broccoli
Place broccoli on second prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into an even layer.
Roast in hot oven until bright green and tender, 10-15 minutes.Carefully remove from oven. Stir in half the softened butter (reserve remaining for sauce) until melted and combined. Sheet will be hot! Use a utensil.While broccoli roasts, continue recipe. -
4 Cook the Steaks
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 to a plate. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
5 Make Sauce and Finish Dish
Add wine, mirepoix base, 1 Tbsp. lemon juice, and 3 Tbsp. water to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner. Stir in softened creme fraiche and remaining softened butter until combined, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Garnish broccoli with lemon zest (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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