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
We all know how special an indulgence a steak meal can be. This steak gets an assist from a rich, buttery demi-glace sauce that'll have you licking your plate clean. Rounding out this meal is a delectable Gouda gratin and hearty green beans. Indulge away, as if every day was a special day. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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 Dish
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
Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.
Tear Gouda into small pieces.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Gratin
Drain potatoes in a colander. Set aside.
Return pot used to cook potatoes to medium-high heat and add 3 Tbsp. water. Bring to a simmer. Once simmering, add cream cheese, green portions of green onions, and 2 Tbsp. water. Whisk or stir vigorously until combined. Stir in half the Gouda (reserve remaining for topping) and a pinch of salt and pepper.
Remove from burner. Gently stir in potatoes until coated. Don’t worry if potatoes break; they will still taste good!
Transfer potatoes to prepared casserole dish. Place on prepared baking sheet to catch any drips. Top with remaining Gouda. Bake in hot oven until cheese browns, 15-18 minutes.
While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until steak reaches 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 steaks to a plate and tent with foil. Rest, at least 3 minutes. Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat. Add green beans and ¼ cup water to hot pan.
Bring to a simmer. Once simmering, cook until bright green and tender, 4-6 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner. Transfer green beans to a plate. Wipe pan clean and reserve.
Make Bordelaise Sauce and Finish Dish
Return pan used to cook green beans to medium heat. Add demi-glace, ½ cup water, and white portions of green onions to hot pan. Bring to a simmer.
Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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