Meal Kit
Weeknight Steak au Poivre
with cheesy potato wedges
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Sesame
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Beef Top Round Steaks
- 4 fl. oz. Cream Sauce Base
- 1 oz. Grated Parmesan Cheese
- ¼ oz. Dijon Mustard
- 6 Chive Sprigs
- 1 tsp. Mushroom Seasoning
- ½ tsp. Potato Spice Seasoning
- 3 Thyme Sprigs
- ½ tsp. Coarse Black Pepper
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)
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Calories610
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Carbohydrates45g
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Net Carbs41g
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Fat29g
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Protein42g
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Sodium1380mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Plates
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Potato Wedges
Cut potatoes into 1/2" wedges and pat dry. Season all over with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper.
Evenly spread cheese on a plate. Place wedges onto plate with cheese, pressing gently to adhere to one side.Place wedges, cheese-side up, on prepared baking sheet and spread into a single layer. -
2 Roast the Potato Wedges
Roast in hot oven until wedges are slightly browned and tender, 25-30 minutes, flipping once halfway through.
Carefully remove from oven.While wedges roast, continue recipe. -
3 Prepare the Ingredients
Stem and mince thyme.
Mince chives.Pat steaks dry. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. Season both sides with half the mushroom seasoning (reserve remaining for sauce), half the coarse black pepper (reserve remaining for sauce), and 1/4 tsp. salt. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Reduce heat to medium-low. Transfer steaks to another plate and cover with foil. Rest, 3 minutes.Wipe pan clean and keep over medium-low heat. -
5 Make Sauce and Finish Dish
Add cream base, remaining coarse black pepper, remaining mushroom seasoning, half the mustard (to taste; remaining is yours to use as you please!), and 1/4 tsp. thyme to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce and garnishing with chives. Bon appétit!
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