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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  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. Top with 1 tsp. olive oil, half the Parmesan (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 prepared baking sheet. Repeat with remaining strips, keeping 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

    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.

  4. 4

    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.

  5. 5

    Finish the Stew

    Add flour to hot pan and stir until no dry flour remains in pan. Add 1½ 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 Parmesan. Bon appétit!

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