Meal Kit
Weeknight Steak au Poivre
with Parmesan potato wedges
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesOver 30g protein
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
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4 fl. oz. Cream Sauce Base
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1 oz. Grated Parmesan Cheese
- ¼ oz. Dijon Mustard
- 6 Chive Sprigs
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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) 2qWavd3R
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Calories570
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Carbohydrates38g
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Net Carbs34g
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Fat29g
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Protein41g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
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1 Roast the Potatoes
Cut potatoes into 1/2" wedges.
Place wedges on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper.Evenly spread cheese on a plate. Place one side of each potato wedge onto cheese, pressing gently to adhere. Return to baking sheet, cheese-side up. Spread into an even layer.Roast in hot oven until lightly browned, 25-30 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Stem and mince thyme.
Mince chives.Pat steaks dry and season both sides with half the mushroom seasoning, half the coarse black pepper (reserve remaining of both for sauce), and 1/4 tsp. salt. -
3 Cook the Steaks
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 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.Remove from burner. Transfer steaks to another plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
4 Make the Sauce
Return pan used to cook steaks to medium-low heat.
Add cream base, remaining coarse black pepper, remaining mushroom seasoning, half the mustard (taste, and add remaining, if desired), and 1/4 tsp. thyme to hot pan. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with sauce and garnishing with chives. Bon appétit!
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