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
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 filet. 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
Customize It Instructions
If using filet mignon, follow same instructions as sirloin steak in Steps 1 and 3, cooking until filets reach minimum internal temperature of 145 degrees, 5-8 minutes per side.
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 ½" wedges.
Trim woody ends off asparagus.
Stem and mince rosemary.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Potato Wedges
Combine potato wedges, rosemary, garlic, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Massage oil and seasoning into potatoes.
Place potato wedges on one half of prepared baking sheet. Spread into a single layer on their side.
Roast in hot oven, 15 minutes.
Remove from oven. Potato wedges will finish cooking in another step.
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 a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Roast the Asparagus
Add asparagus to empty half of baking sheet and top potatoes with Parmesan. Toss asparagus with 1 tsp. olive oil and a pinch of salt and pepper. Roll carefully to coat. Baking sheet will be hot! Use a utensil.
Spread asparagus into a single layer on their side. Roast in hot oven until asparagus is tender and potatoes are browned, 8-10 minutes.
While vegetable roast, make sauce.
Make Sauce and Finish Dish
Remove mushrooms from bowl and mince. Reserve mushroom water.
Return pan used to sear steaks to medium-high heat. Add mushrooms, white wine, and 2 Tbsp. reserved mushroom water. 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 swirl 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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