Meal Kit
Culinary Collection
Steak Marsala
with fondue potatoes and asparagus
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
One thing we know at the Home Chef test kitchen is that our customers love sauce. So this meal has not one, but two sauces, because making you happy makes us happy. The potatoes are given the royal fondue treatment, draped in cheesy goodness. And the steak gets topped with onion-y rich wine sauce, thickened with cornstarch. Saucy is good, my friends.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Fingerling Potatoes
- 1 Onion
- 5 oz. Asparagus
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1½ oz. Shredded Grand Cru (Gruyere) Cheese
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1 oz. Light Cream Cheese
- 1 oz. Marsala Cooking Wine
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Cornstarch
- 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) 7321E6OJ
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Calories720
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Carbohydrates35g
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Net Carbs30g
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Fat42g
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Protein47g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions as sirloin in Steps 1 and 3, searing until steaks reach 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 Ingredients
Halve potatoes lengthwise.
Trim woody ends off asparagus.Halve and peel onion. Slice one half into 1/2" slices. Cut remaining half into 1/4" dice.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Roast Potatoes and Make Fondue
Place potatoes and sliced onion on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until golden brown and fork-tender, 18-20 minutes.When potatoes have two minutes left, combine softened cream cheese, shredded cheese, a pinch of salt, and 1 Tbsp. water in a microwave-safe bowl. Microwave, 60 seconds, stirring once halfway through.Remove from microwave. Cover and keep warm.While potatoes roast, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan, and cook until steak reaches 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. Remove steak to a plate and tent with foil. Rest, 3 minutes.Reserve pan; no need to wipe clean.While steak cooks, continue recipe. -
4 Cook the Asparagus
Line a plate with a paper towel.
Bring 4 cups lightly salted water to a boil in a large non-stick pan over high heat.Once boiling, add asparagus and cook until fork tender, 4-6 minutesIf asparagus is thinner than a pencil, check for doneness at 3-4 minutes.Remove from burner. Carefully, transfer asparagus to towel-lined plate. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat and add 2 tsp olive oil.
Add diced onion to hot pan and stir often until tender, 4-5 minutes.Stir in cornstarch until coated. Add wine and bring to a boil. Once boiling, cook until liquid is reduced by half, 1-2 minutes.Add demi-glace, steak seasoning, and 1/4 cup water. Return to a boil.Once boiling, stir occasionally until thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, drizzling fondue (reheating, if necessary) on potatoes and onions and topping steak with sauce. Bon appétit!
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