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
Remember the days of strolling down the streets of Paris, stopping at a café to have that perfectly cooked steak with frites and salad on the side? Don't remember? Never happened? Well, it's happened now, with this steak stunner you'll be surprised you made yourselves. No French dictionary or walking shoes required!
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
Bake the Frites
Cut potatoes into ½" fries (or frites) and pat dry.
Place frites on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and bake in hot oven until lightly browned, 35-37 minutes, tossing frites halfway through.
While frites bake, prepare ingredients.
Prepare the Ingredients
Coarsely chop almonds.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
Place a medium non-stick pan over medium 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, 4-6 minutes per side. [CHECKING LOWER TIME W/FSQA]
Transfer steaks to a plate and tent with foil. Rest at least 3 minutes. Wipe pan clean and reserve.
While steaks rest, make red wine reduction.
Make the Red Wine Reduction
Return pan used to cook steaks to medium-low. Add butter to hot pan and swirl occasionally until melted, 1-2 minutes.
Add flour and stir constantly until butter and flour form a golden brown paste, 2-3 minutes.
Remove from burner and, while stirring butter-flour paste, gradually pour in Marsala until completely combined. Then stir in ¼ cup water.
Return pan to medium-low heat and bring to a simmer. Once simmering, cook until thickened, 2-3 minutes.
Remove from burner and stir in a pinch of salt and pepper.
Make Salad and Finish Dish
In a mixing bowl, toss or gently combine spring mix, vinaigrette, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping steak with red wine reduction and garnishing salad with Parmesan and almonds. Bon appétit!
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