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
Truffled 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.
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
Large Non-Stick Pan
Small Oven-Safe 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
Cut mushrooms into ¼" slices.
Separate steak strips into a single layer and pat dry. Season with with a tsp of salt and pepper
Divide parmesan in half
make puff pastry cheese twists
Drizzle puff pastry with 1 tsp olive oil. Sprinkle with half of shredded parm and gently press down.
Season with a pinch of salt and pepper.
Cut puff into 4 equal strips. Holding the strip by the ends. Gently twist and press the ends into the baking sheet. Repeat with remaining strips and keep space 1" apart.
Place in hot oven for 8-10 min, till pastry puffs and cheese is melted.
While pastry bakes, start root veg...
"Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and root veg medley. Stir often until lightly browned, 3-5 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes. Season with ¼ tsp salt and a pinch of pepper.
Add sliced mushrooms and stir to coat. Season with ¼ tsp. salt and pepper. Cook till mushrooms are lightly browned and tender, 3-5 min.
make sauce, add steak
Sprinkle flour over veg and stir till coated in flour and lightly browned, 1-2 min. Add 1 ½ c water, and bring to a simmer. Add demi and stir to combine. Season with a pinch of salt and pepper. Add steak into simmering broth and stir till steak it just finished cooking 2-3 min. Finish with truffle oil and fold in.
Portion stew and top with remaining parm and a criss cross of cheese twists.
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