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
If you're looking for the end-all, be-all of upper-crust cuisine, your search ends here. Our version of this classic features a tender steak topped with mushrooms, then wrapped in puff pastry and baked to flaky, golden perfection. We'll walk you through how to put together this meal that's fancy enough for heads of state, but simple enough to fit within your busy schedule.
FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6
Food intolerance information
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 Oven-Safe Pan
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
Roast the Carrots
Peel, trim, and cut carrot into 1/2" pieces at an angle.
Stem and coarsely chop thyme.Place a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and carrots to hot pan. Stir often until lightly browned, 3-5 minutes.Place pan on bottom rack in hot oven and roast until tender and golden brown, 15-17 minutes, stirring once halfway through.Remove from oven and season with half the thyme (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper.While carrots roast, sear steaks.
Sear the Steaks
Pat steaks dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2-3 minutes per side.
Transfer to a plate. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.Slice mushrooms thinly.Return pan used to cook steak over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until golden brown, 4-6 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner.
Prepare the Puff Pastry
Remove puff pastry square from refrigerator.
Use the back of a knife to draw diagonal lines on puff pastry square, 1/2" apart. Draw another set of lines in opposite direction to make a crosshatched pattern. Halve puff pastry and refrigerate again.Place steaks on prepared baking sheet. Place 1/3 the cooked mushrooms (reserve remaining for sauce) on top of each steak.
Roast the Steaks
Place puff pastry over width of mushroom-covered portion of steaks. Stretch puff pastry slightly so it tucks under bottom of steaks.
Place on top rack in oven and roast until puff pastry is golden brown and steaks reach a minimum internal temperature of 145 degrees, 8-12 minutes.Remove from oven and rest 2 minutes.While steaks rest, make sauce.
Make Sauce and Finish Dish
Add demi-glace and 1/4 cup water to pan with remaining mushrooms. Bring to a boil over high heat and cook until liquid is reduced by half, 1-3 minutes.
Remove from burner and swirl in butter and remaining thyme.Plate dish as pictured on front of card, spooning sauce over steak. Bon appétit!
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