Meal Kit
Culinary Collection
Truffled Steak Wellington Stew
with Parmesan cheese twists
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under 35g carbs
Chef
Rachel Post
Truffle Wellington sounds like the poshest, most fancy thing one could eat, something only for Michelin-starred establishments and the non-fake housewives of this or that county. We disagree; a meal this rich and flavorful, with this much umami-power, deserves to be tasted among the masses. Root vegetables, meaty steak strips, crispy cheesy twists on the side… fancy isn't just for the few.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Root Vegetable Medley
- 4 oz. Cremini Mushrooms
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2 oz. Puff Pastry Dough Square
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1 oz. Shredded Parmesan Cheese
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½ oz. Flour
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ fl. oz. Truffle Oil
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) lPE2e6qK
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Calories630
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Carbohydrates35g
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Net Carbs32g
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Fat39g
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Protein38g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
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 flank steak, follow same instructions as steak strips
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If using Impossible burger, follow same instructions as steak strips in Step 5, breaking up burger until heated through, 4-6 minutes.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Season all over with a pinch of salt and pepper. Follow same instructions as steak strips in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper. Coarsely chop. -
2 Make and Bake the Puff Pastry Strips
Remove puff pastry from refrigerator. Remove paper, if necessary.
Cut pastry into four equally-sized strips. Place on prepared baking sheet and top with 1 tsp. olive oil, half the cheese (reserve remaining for garnish) and a pinch of salt and pepper. Gently press cheese into pastry.Holding a strip by the ends, gently twist and press ends into baking sheet. Repeat with remaining strips, with 1" space between strips.Bake in hot oven until pastry puffs and cheese melts, 8-10 minutes.While puff pastry bakes, start stew. -
3 Brown the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 5 minutes.
Add steak strips to very hot pan and cook undisturbed, 2 minutes.Remove steak strips to a plate. Keep pan over medium-high heat. -
4 Start the Stew
Add root vegetable medley to hot pan. Stir often until lightly browned, 3-5 minutes.
Add ¼ cup water. Cover, and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.Stir in mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper until mushrooms are coated. Then stir occasionally until mushrooms are lightly browned and tender, 3-5 minutes. -
5 Finish the Stew
Stir flour into hot pan until no dry flour remains in pan.
Add 11/4 cups water and bring to a simmer. Once simmering, stir in demi-glace, steak strips, and a pinch of salt and pepper. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.Stir in truffle oil (to taste).Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping with remaining cheese. Bon appétit!
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