Black Angus steaks with mushrooms, mustard pan sauce, and kiwi salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black Angus steaks with mushrooms, mustard pan sauce, and kiwi salad

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Black Angus steaks with mushrooms, mustard pan sauce, and kiwi salad

Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

30–45 Minutes

ow do you make steak night extra special? We go for Black Angus filet mignons, pan-seared maitake mushrooms, and a bright kiwi salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3½ ounces organic maitake or other specialty mushrooms
  • Steak options:
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 1 organic kiwi
  • 3 ounces organic mixed greens or other leafy greens
  • 1 tablespoon balsamic vinegar
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 packet chicken broth concentrate
  • 2 tablespoons whole grain mustard

Nutrition per serving

Calories 480, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1000mg (43% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 30g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sear the mushrooms

  • Trim the stem ends from the maitake mushrooms; separate the mushrooms into small bunches. 

In a dry large frying pan over high heat, add the mushrooms in a single layer, season with salt and pepper, and cook, undisturbed, until lightly browned, 2 to 3 minutes. Turn the mushrooms and cook, undisturbed, until lightly browned, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.

In the same pan used for the mushrooms, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 8 to 12 minutes for filet mignons and 4 to 6 minutes for New York strips and rib-eyes. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the salad. 


Start the salad

  • Peel the kiwi; cut the kiwi in half lengthwise, then crosswise into ¼-inch-thick half-moons. Set aside for serving.

In a large bowl, toss together the mixed greens, balsamic vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Prep the remaining ingredients; make the mustard pan sauce

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] warm water and stir to combine.

In the same pan used for the steaks, warm 1 to 2 tablespoons butter or oil (from your pantry) over medium-high heat until hot but not smoking. Add the shallots and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the shallots are softened, 2 to 3 minutes. 

Add the chicken broth and mustard and bring to a boil, then reduce to a vigorous simmer and cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. If using, stir in 1 tablespoon [2 TBL] butter (from your pantry) and simmer until melted and the sauce has thickened, about 1 minute. Remove from the heat, stir in half the parsley, and season to taste with salt and pepper. 


Transfer the steaks and salad to individual plates. Top the steaks with the mushrooms, spoon over the mustard pan sauce, and garnish with the remaining parsley. Top the salad with the kiwi and serve.

Kids Can!
  • Assemble the salad. 
  • Measure the shallots.
  • Strip the parsley leaves. 
  • Time the cooking.
  • Garnish with the parsley.