Meal Kit
Culinary Collection
Sirloin Beef Wellington
with mashed potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
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- ½ oz. Baby Spinach
- ⅖ oz. Mushroom Broth Concentrate
- 6 Chive Sprigs
- ½ tsp. Steak Seasoning
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) yOkaWYPm
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Calories900
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Carbohydrates49g
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Net Carbs45g
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Fat60g
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Protein43g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
- 1 Potato Masher
- 1 Plate
- 1 Peeler
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 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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Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Drain potatoes in a colander/strainer and return potatoes to pot over medium heat.Add cream base, half the butter (reserve remaining for sauce), and 1/4 tsp. salt to hot pot. Stir until combined, 1-2 minutes.Remove from burner and mash until desired consistency is reached. Potatoes will be hot! Use caution. Cover to keep warm. If too thick, add water, 1 Tbsp. at a time and up to 4 Tbsp., until desired consistency is reached.While potatoes cook, continue recipe. -
Prepare the Ingredients
Coarsely chop spinach.
Thinly slice chives.Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.Cut pastry in half length-wise, forming 4 rectangles.Using the tip of a knife, draw diagonal lines on pastry, about 1/2" apart, being careful not to cut all the way through. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring. -
Bake the Puff Pastry
Place puff pastry on prepared baking sheet and evenly top with 1 tsp. olive oil.
Bake in hot oven until golden-brown, 9-11 minutes.Carefully remove from oven.While puff pastry bakes, continue recipe. -
Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and return to medium heat. -
Make Sauce and Finish Dish
Add 1 tsp. olive oil to hot pan.
Add spinach and stir occasionally until wilted, 30-60 seconds.Add mushroom base, remaining butter, and creme fraiche. Stir occasionally until combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Garnish mashed potatoes with chives. Bon appétit!
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