All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Classic comfort meets easy elegance with this steak Marsala. Our take on this Italian restaurant staple pairs a tender sirloin steak with a rich reduction of fortified Marsala cooking wine and cremini mushrooms. Served next to Parmesan mashed potatoes, your chef skills will be on full display when you set this dish down on the table.
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
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
Cook Potato and Prepare Ingredients
Peel and cut potatoes into 1" dice.
Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes.
While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat steaks dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Cook the Steaks
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side.
Transfer to prepared baking sheet and roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.
Transfer steaks to cutting board and cover loosely with foil.
Reserve pan; no need to wipe clean.
Mash the Potato
Drain cooked potato in a colander and return to pot. Add half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish).
Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached. Reserve at least 2 Tbsp. evaporated milk for sauce. You may not need any additional evaporated milk for potatoes. Season with ¼ tsp. salt.
Set aside and keep warm.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan. Stir occasionally until mushrooms begin to caramelize, 5-8 minutes.
Add white portions of green onions and Marsala wine. Cook until liquid is reduced by half, 1-2 minutes.
Add beef demi-glace, remaining evaporated milk, any accumulated juices from resting steaks, and ½ cup water. Bring to a simmer and cook until sauce has thickened to consistency of a light gravy, 2-4 minutes.
Remove from burner. Use a slotted spoon to separate mushrooms from sauce.
Finish the Dish
Plate dish as pictured on front of card, placing steak on sauce and garnishing Parmesan mashed potatoes and steak with remaining green portions of green onions. Bon appétit!
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