Steak de Burgo

with mashed red potatoes and thyme roasted carrots

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Home Chef is a Midwest company; we're from Chicago and we're proud of it. Steak de Burgo is a Midwest dish, specifically Des Moines. We're not getting into some Illinois vs. Iowa rivalry here, we're just noting that a creamy, herb-y sauce enrobing a tender steak is delicious in any "I" state, and a few "M,", "S", or "T" states, too. It's delicious from the coasts to the Rockies, amongst amber waves of grain and the purple mountain majesty… you get our patriotic drift.

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 1 fl. oz. White Cooking Wine
  • 12 oz. Red Potatoes
  • Info
    2 Tbsp. Basil Pesto
  • 8 oz. Carrot
  • Info
    1 oz. Butter
  • 3 Thyme Sprigs
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    693
  • Carbohydrates
    49g
  • Fat
    41g
  • Protein
    41g
  • Sodium
    1209mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½"-inch sticks Stem and coarsely chop thyme. Cut potatoes into 1" dice. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Make the Mashed Potatoes
    2

    Make the Mashed Potatoes

    Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 18-20 minutes. Drain potatoes in a colander and return to pot. Set aside half the cream for sauce Add butter and remaining cream, 1 Tbsp. at a time. Mash until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside. While carrots roast, make mashed potatoes.

  • Step 3 - Roast the Carrot Sticks
    3

    Roast the Carrot Sticks

    Place carrot sticks on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until fork-tender, 15-18 minutes. Carefully, toss cooked carrot sticks with thyme. While carrots roast, cook steaks.

  • Step 4 - Cook the Steak
    4

    Cook the Steak

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate, rest at least 5 minutes, and tent with foil. Wipe pan clean and reserve.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add white wine to pan. Cook until liquid is reduced by half, 30-60 seconds. Stir in pesto and remaining cream. Cook until warmed through, 30-60 seconds. Plate dish as pictured on front of card, drizzling sauce over steaks. Bon appétit!