Culinary Collection

Steak Diane and Mushroom Demi

with truffled mashed potatoes and roasted asparagus

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Black Truffle Butter
  • Info
    2 tsp. Beef Demi-Glace
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Light Cream Cheese
  • 12 oz. Sirloin Steaks
  • 5 oz. Asparagus
  • 4 oz. Cremini Mushrooms
  • ½ tsp. Truffle 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.

  • Nutrition (per serving)

  • Calories
    731
  • Carbohydrates
    38g
  • Fat
    47g
  • Protein
    43g
  • Sodium
    1429mg

Recipe Steps

You Will Need

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

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
  1. 1

    Prepare the Ingredients

    Peel and cut potatoes into large chunks. Trim woody ends off asparagus. Cut mushrooms into ¼" slices. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Make the Mashed Potatoes

    Bring a medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until tender, 8-10 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add truffle butter, 1 Tbsp. olive oil, and truffle salt and mash until potatoes are smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. While potatoes cook, start asparagus.

  3. 3

    Roast the Asparagus

    Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until tender, 8-12 minutes. While asparagus roast, cook steaks.

  4. 4

    Cook the Steak and Sauce

    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 plate. Return pan to medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan. Stir often until browned, 4-5 minutes. Add demi-glace, cream cheese, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer. Once simmering, remove from burner.

  5. 5

    Finish the Meal

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

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