Culinary Collection

Truffled Steak Wellington Stew

with Parmesan cheese twists

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Carb Conscious
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 you!
A note about serious food allergies

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)

  • ¼ fl. oz. Truffle Oil
  • 10 oz. Steak Strips
  • Info
    ½ oz. Flour
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 4 oz. Cremini Mushrooms
  • Info
    1 Puff Pastry Dough Square
  • Info
    1 oz. Shredded Parmesan Cheese
  • 6 oz. Root Vegetable Medley

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.

  • Nutrition (per serving)

  • Calories
    632
  • Carbohydrates
    35g
  • Fat
    39g
  • Protein
    38g
  • Sodium
    1500mg

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

  • If using flank steak, follow same instructions as steak strips

  • If using Impossible burger, follow same instructions as steak strips in Step 5, breaking up burger until heated through, 4-6 minutes.

  • 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.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper. Coarsely chop.

  2. 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. 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. 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, ½ tsp. salt, and ¼ tsp. pepper until mushrooms are coated. Then stir occasionally until mushrooms are lightly browned and tender, 3-5 minutes.

  5. 5

    Finish the Stew

    Stir flour into hot pan until no dry flour remains in pan. Add 1¼ 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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