with truffled mashed potatoes and roasted asparagus
Prep & Cook Time:35-45 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
A note about serious food allergies
Diane was Ted Danson's love on “Cheers,” and Diane (and Jack) inspired a little ditty by John Cougar Mellencamp in the early 80s. But Diane, for our purposes, is a delectable and divine steak preparation, fried with pan juices that are made into sauce. (In restaurants, they sometimes serve it flambéed tableside. We do not recommend that here.) This steak Diane also has creamy mashed potatoes and fresh asparagus; no 80s references there. Delicious, delectable, divine… Diane.
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
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 NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as sirloin steak in Step 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using 16 oz. ribeye or 32 oz. ribeye, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as sirloin steak in Step 4, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
If using chicken breasts, follow same instruction as sirloin steak in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Cut potatoes into large evenly-sized 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.
Make the Mashed Potatoes
Bring a medium pot with potato chunks and enough water to cover to a boil. Reduce to a simmer and cook until softened, 8-10 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add 2 tsp. olive oil, truffle butter, and ½ tsp. salt. Mash until smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes cook, roast asparagus.
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 and roast in hot oven until tender, 8-12 minutes.
If asparagus finishes roasting before other components, tent with foil.
While asparagus roast, cook steaks.
Cook the Steaks
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 and rest, 5 minutes. Reserve pan; no need to wipe clean.
While steaks rest, make sauce.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat.
Add 1 tsp. olive oil and mushrooms to hot pan. Stir often until browned, 4-5 minutes.
Stir in demi-glace, cream cheese, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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