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
Tea, the Queen, phone booths that double as time machines… these things radiate “Britishness” as much as Shakespeare and the Beatles. But there is nothing more bloody British (whoops, we cursed) than the traditional Sunday roast down at the local pub. Our approximation here gives you the meat, the sauce, and some fresh green beans, but where we're really going all-out Britannia is with our lovely Yorkshire pudding, a feat of British baking that'll get you approving looks from any televised baking judges named Mary or Paul. (As long as you leave that oven door closed!) Now, for a rousing rendition of “God Save the Queen,” and down to the pub to watch football with the mates. (Yup, we mean soccer.)
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
Before You Cook
Make the Batter
Make sure muffin tin is very hot before proceeding. Combine liquid egg and milk in a mixing bowl. Whisk in flour and cornstarch until incorporated and a watery batter with small clumps forms.
Bake the Puddings
Carefully, remove muffin tin from oven. Divide ¾ the butter into six equal portions and place in six muffin cups. Return to oven until butter is melted and lightly browned, 2-3 minutes. Carefully, remove from oven and immediately fill each cup halfway with batter. Bake 15 minutes. Do not open oven while baking. Keeping oven closed, reduce oven temperature to 425 degrees and continue baking until puddings are puffed and well-browned, 8-10 minutes. While puddings bake, prepare ingredients.
Prepare the Ingredients
Stem and coarsely chop thyme. Trim ends off green beans. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks and Sauce
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and rest 5 minutes. Return pan to medium-high heat. Add ¼ cup water and beef demi-glace and bring to a boil. Reduce by half, 1-3 minutes. Remove from burner, swirl in remaining butter, and add thyme. Add any accumulated juices from resting steaks.
Cook the Green Beans
Place another medium pan over medium-high heat. Add 1 tsp. olive oil and green beans to hot pan and cook 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until green beans are bright green and tender, 3-5 minutes. Remove pan from burner.
Finish the Dish
Carefully remove Yorkshire puddings from tin. If puddings stick to muffin tin, use a knife to loosen. Plate dish as pictured on front of card. Bon appétit!
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