with mashed red potatoes and thyme roasted carrots
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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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.
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
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.
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.
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.
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.
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!
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