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WHY WE LOVE THIS DISH
It embodies all of the rich flavors and elegance of a steakhouse dinner, from the classic, comforting sides to the decadent, creamy mushroom sauce spooned over juicy steaks.
MAKE IT EXCEPTIONAL
If you have a cast iron skillet, use it! Its ability to conduct and retain intense heat will help to achieve that irresistibly crispy, restaurant-quality sear on the steaks.
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Thinly slice the chives.
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
While the steaks rest, add the sliced mushrooms and thyme leaves to the pan of reserved fond. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter), cream, and mustard; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked asparagus. Top the steaks with the pan sauce. Garnish with the sliced chives. Enjoy!
Tips from Home Chefs