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
There's richness, and then there's richness. Many a sauce promises a velvet touch, but this one delivers and in spades. The acid of wine mixes with the pungent delight of mustard and the rich depth of the demi-glace. Butter swirled in off-burner levels up the richness, bringing you to the stars and back in pure gastronomic goodness. You'll never eat a steak without sauce after this. Tip: This recipe contains shallot, which, while delicious, is a small vegetable and sometimes difficult to mince. Best practice is to make thin slices lengthwise, then slices across, resulting in a minced shallot with little stress.
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
Small Oven-Safe Casserole Dishes
Medium Non-Stick Pan
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 grass-fed sirloin steaks, follow same instructions as steaks. If using NY strip steak, follow same instructions as steaks in Step 1. In Step 4, place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches minimum internal temperature, 9-12 minutes. Halve steak to serve. If using filet mignon, follow same instructions in as steaks in Step 1 and Step 4, cooking until steak reaches minimum internal temperature, 5-8 minutes per side.
Prepare the Ingredients
Peel and mince shallot.
Slice potatoes into thin rounds.
Pat steaks dry, and season both sides with ¼ tsp. salt.
Start the Potatoes
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Working in batches, add spinach and half the shallot (reserve remaining for sauce) to hot pan. Don't overcrowd pan with spinach. Stir occasionally until wilted, 2-3 minutes.
Add cream, ¼ cup water, and half the Parmesan (reserve remaining for topping). Reduce heat to medium and cook until potatoes begin to get tender, 3-4 minutes.
Finish the Potatoes
Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Top with remaining Parmesan.
Wipe pan clean and reserve.
Place dishes on prepared baking sheet to catch any drips and cover dishes with foil. Bake in hot oven until bubbling and potatoes are tender, 10 minutes.
Carefully, remove foil from dishes. Bake again until golden brown, 8-10 minutes.
While potatoes bake, cook steaks.
Cook the Steaks
Return pan used to cook potatoes and spinach to medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add remaining shallot and stir occasionally until tender, 1-2 minutes.
Add wine and bring to a simmer. Once simmering, cook until liquid is reduced by half, 30-60 seconds.
Stir in mustard and demi-glace until combined. Remove from burner and swirl in butter.
Plate dish as pictured on front of card, serving steak on sauce. Bon appétit!
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