Meal Kit
with potatoes pressé and wilted spinach
Prep & Cook Time:50-60 min.
Difficulty Level:Expert
Spice Level:Mild
Cook Within:6 days
Contains:Milk, Eggs
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
We often innovate in the Home Chef Test Kitchen, but just as often, we hew close to tradition. And why not? Traditions are traditions for a reason, after all. For instance, we'd like to thank the guy (or gal) who first paired horseradish with steak. Totally old school, totally delicious. And the potatoes pressé: a traditional French preparation we've modified for our purposes, with thin slices of potato being pressed into cups and baked into layered, cheese-y perfection. New traditions in your kitchen start with meals this good.
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- 2Russet Potatoes
- 12oz.Sirloin Steaks
- 5oz.Baby Spinach
- 2oz.Shredded Mozzarella
- 1oz.Sour Cream
- 2Tbsp.Horseradish Sauce
- ⅓oz.Butter
- 6Chive Sprigs
- 2Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)Mqgnr0Pn
Calories
710Carbohydrates
41gNet Carbs
37gFat
39gProtein
49gSodium
1510mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Muffin Tin
- 1Mixing Bowl
- 1Medium Non-Stick Pan
Before You Cook
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
If using NY strip steak, follow same instructions as steaks in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as steaks in Steps 3 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as steak in Step 4, cooking until fish reaches minimum internal temperature, 4-6 minutes per side.
Form the Potato Pressé
Peel potatoes, halve lengthwise, and cut into very thin half moons.
In six muffin cups, shingle potato slices flat at a 90-degree angle until cups are halfway full, using about five to seven slices per cup. Four slices will overlap to form a circle. Press potato down into cups and season cups with 1/4 tsp. saltDivide cheese between cups. Then repeat shingling as before with remaining potato slices, pressing them firmly into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with 1/4 tsp. salt.Bake the Potato Pressé
Dot potato cups evenly with butter. Spray a piece of foil with cooking spray and tightly wrap muffin tin, sprayed-side down.
Bake in hot oven, 20 minutes.Remove foil. Bake again until golden brown, 10-15 minutes.Rest baked pressé 5 minutes, then slide a knife around potato cups to release potatoes from tin.While potatoes bake, prepare remaining ingredients.Prepare Ingredients and Make Horseradish-Herb Cream
Mince chives.
Thinly slice garlic. In a mixing bowl, combine horseradish (to taste), sour cream, and chives (reserve a pinch for garnish).Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.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 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. Transfer steaks to a plate and rest, 3 minutes. Reserve pan; no need to wipe clean.Wilt Spinach and Finish Dish
Return pan used to cook steaks to medium-high heat. Add garlic and 1/4 cup water to hot pan. Bring to a boil.
Once boiling, cook until water is mostly evaporated, 2-3 minutes.Add spinach and a pinch of salt. Stir occasionally until wilted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steaks with horseradish-herb cream, flipping potatoes, and garnishing with reserved chives. Bon appétit!
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