Steak with Horseradish-Herb Cream

and potatoes pressé and wilted spinach

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Soy

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.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    2 oz. Shredded Mozzarella
  • Info
    ⅗ oz. Butter
  • 6 Chive Sprigs
  • 2 Garlic Cloves
  • Info
    2 Tbsp. Horseradish Sauce
  • Info
    1 oz. Sour Cream
  • 2 Sirloin Steaks
  • 5 oz. Spinach
  • Nutrition (per serving)

  • Calories
    660
  • Carbohydrates
    41g
  • Fat
    31g
  • Protein
    49g
  • Sodium
    1546mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Muffin Tin
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Form the Potato Pressé
    1

    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.

  • Step 2 - Bake the Potato Pressé
    2

    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.

  • Step 3 - Prepare Ingredients and Make Cream
    3

    Prepare Ingredients and Make Cream

    Mince chives. 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.

  • Step 4 - Cook the Steaks
    4

    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.

  • Step 5 - Wilt Spinach and Finish Dish
    5

    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!