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
Also known as “King Bolete” and “Penny Bun,” porcini mushrooms were so loved in Sweden during the 18th century, they named them after their king, “karljohan.” (Available as a baby name for all you expectant Home Chef-ers out there.) We aren't expecting you to rename these for any monarch, but we do love strong umami flavor added to the wine sauce, which in turn regally augments the tender steak. Potatoes roasted with rosemary, garlic, and Parmesan, tender asparagus… this is meal fit for a king… or a karljohan.
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
Heat-Safe Mixing Bowl
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
Prepare the Ingredients
Place mushrooms in a heat-safe mixing bowl. Once water is boiling, carefully pour over mushrooms. Set aside, at least 10 minutes. Wipe pan dry and reserve.
While mushrooms soak, cut potatoes into 1/2" wedges.Trim woody ends off asparagus.Stem and mince rosemary.Mince garlic.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Start the Potatoes
Combine potato wedges, rosemary, garlic, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Massage oil, salt, pepper, garlic, and rosemary into potatoes.
Transfer potato wedges to prepared baking sheet. Spread into a single layer.Roast in hot oven, 15 minutes.While potato wedges roast, cook steaks.
Cook the Steak
Return pan used to boil water to medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook undisturbed until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burrner. Rest, 3 minutes.RR: OMIT ROSEMARY FROM MEAL
Finish Potatoes and Roast Asparagus
Carefully remove baking sheet from oven and push potatoes to one side. Top with cheese. Baking sheet will be hot! Use a utensil.
Add asparagus, 1 tsp. olive oil, 1/4 tsp. of salt and pepper to empty half of baking sheet. Roll asparagus to coat, then spread into a single layer on their side.Roast in hot oven until asparagus are tender and potatoes are browned, 8-10 minutes.While vegetables roast, make sauce.RR: REDUCED GRATED PARM FROM 2OZ TO 1OZ; CHANGED FROM ASPARAGUS TO BROCCOLI 8OZ
Make Sauce and Finish Dish
Remove mushrooms from bowl and mince. Reserve mushroom water.
Return pan used to cook steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water to hot pan. Stir to combine, then bring to a boil. Once boiling, cook until thickened, 1-2 minutes.Add demi-glace and return to a boil. Once boiling, remove from burner and stir in butter.Plate dish as pictured on front of card, topping steaks with sauce. Garnish potatoes with any crispy bits from baking sheet. Bon appétit!
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