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
We often innovate in the Home Chef Test Kitchen, but just as often, we hew close to tradition. And why not? Traditions are traditions for a reason, after all. For instance, we'd like to thank the guy (or gal) who first paired horseradish with steak. Totally old school, totally delicious. And the potatoes pressé: a traditional French preparation we've modified for our purposes, with thin slices of potato being pressed into cups and baked into layered, cheese-y perfection. New traditions in your kitchen start with meals this good.
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
Form the Potato Pressé
Peel potatoes, halve lengthwise, and cut into very thin slices.
In six muffin cups, shingle potato slices flat at 90-degree angles, overlapping to make a circle until cups are halfway full. Press potato down into cups. There should be 5-7 slices in each cup. Season cups with ¼ tsp. salt.
Divide cheese between cups, then repeat filling cups as before with remaining potato slices, pressing them into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with ¼ tsp. salt.
Bake the Potato Pressé
Divide butter evenly into six pieces and place on top of potato cups. Spray a piece of foil with cooking spray and tightly wrap muffin tin, sprayed-side down.
Bake in hot oven, 20 minutes.
Remove foil. Bake again until golden brown, 10-15 minutes.
Rest cooked potatoes 5 minutes, then slide a knife around potato cups to release potatoes from tin.
While potatoes bake, prepare remaining ingredients.
Prepare Ingredients and Make Cream
Thinly slice garlic.
In a mixing bowl, stir together horseradish (to taste), sour cream, and chives (reserve a pinch for garnish).
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
After removing foil from potato cups, place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and rest 3 minutes.
Reserve pan; no need to wipe clean.
Wilt Spinach and Finish Dish
Return pan used to cook steaks to medium-high heat and add garlic and ¼ cup water to hot pan. Bring to a boil and cook until water is mostly evaporated, 2-3 minutes.
Add spinach and stir occasionally until wilted, 1-2 minutes.
Remove from burner. Season with a pinch of salt.
Plate dish as pictured on front of card, flipping potatoes and garnishing with reserved chives. Bon appétit!
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