Steak with Beurre Blanc

with Parmesan fennel and potato hash

Prep & Cook Time: 30-40 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)

  • 1 Shallot
  • 2 Russet Potatoes
  • 1 Fennel Bulb
  • 4 oz. Grape Tomatoes
  • 2 Sirloin Steaks
  • Info
    1½ oz. Grated Parmesan
  • 1 fl. oz. White Cooking Wine
  • 2 Garlic Clove
  • Info
    4 oz. Light Cream

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
    715
  • Carbohydrates
    40g
  • Fat
    37g
  • Protein
    50g
  • Sodium
    1527mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut potatoes into 1" dice. Trim top and bottom of fennel bulb, halve, then quarter lengthwise, remove tough core from each quarter. Cut quarters into ½" slices. Peel and halve shallot. Slice thinly. Mince two shallot slices. Mince parsley, leaves and stems. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Start the Vegetables

    Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add potatoes and fennel. Stir often until golden brown, 3-5 minutes. Add sliced shallot, ½ tsp. salt, and ¼ tsp. pepper. Stir often, 1 minute. Remove from burner. Toss in garlic and half the Parmesan (reserve remaining for garnish).

  • 3

    Finish the Vegetables

    Top vegetables with Parmesan. Place pan in hot oven and roast until tender, 14-16 minutes. Carefully, remove pan from oven. Sprinkle parsley on cooked vegetables. While vegetables roast, cook steaks.

  • 4

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks from pan and rest 5 minutes. Wipe pan clean and reserve.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add minced shallot and cook until aromatic, 30-60 seconds. Add white wine and bring to a boil. Boil, 30-60 seconds. Add cream and return to boil. Remove from burner. Plate dish as pictured on front of card, serving sauce on steaks and garnishing vegetables with reserved Parmesan. Bon appétit!

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