Meal Kit
Steak with Shallot Cream Sauce
and stuffed tomatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Beef Top Round Steaks
- 2 Roma Tomatoes
- 2 oz. Baby Spinach
- 2 oz. Cream Cheese
- 1 Shallot
- 1 oz. Creme Fraiche
- ½ oz. Seasoned Croutons
- ⅖ oz. Mushroom Broth Concentrate
- 1 tsp. Ranch Seasoning
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates61g
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Net Carbs55g
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Fat44g
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Protein42g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Non-Stick Pans
- 1 Heat-Safe Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Vegetables
Cut potatoes into 1/4" wedges and pat dry.
Place wedges on prepared baking sheet. Toss with 2 tsp. olive oil, ranch seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven, 20 minutes.While wedges roast, continue recipe. -
2 Prepare the Ingredients
Coarsely crush croutons.
Core tomatoes, halve lengthwise, and use a spoon to scoop out insides.Peel, halve, and mince shallot.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add spinach in batches (don't overflow the pan) and stir occasionally until wilted, 2-3 minutes.Stir in softened cream cheese, 2 Tbsp. water, and a pinch of pepper until combined, 60-90 seconds.Remove from burner. Transfer spinach mixture to a heat-safe mixing bowl. Wipe pan clean and reserve. -
3 Finish the Vegetables
Evenly fill tomatoes with spinach mixture, then evenly top with croutons.
After 20 minutes, carefully remove sheet from oven. Flip wedges and push to one side of sheet. Sheet and wedges will be hot! Use a utensil.Place tomatoes on now-empty side of sheet.Roast in hot oven until wedges are tender and tomatoes have browned, 10-12 minutes.Carefully remove sheet from oven.While vegetables roast, continue recipe. -
4 Cook the Steaks
Pat steaks dry. Season both sides with garlic salt and a pinch of salt and pepper.
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add steaks to hot pan. Cook until 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. Transfer steaks to a plate. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
5 Make Sauce and Finish Dish
Add 1 Tbsp. olive oil and shallots to hot pan. Stir occasionally until browned, 5-7 minutes.
Add mushroom base, 2 Tbsp. water, and creme fraiche. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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