Meal Kit
Culinary Collection
with rosemary aioli and broccolini
Prep & Cook Time:40-50 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:5 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
Fancy pants! That's what all your friends will say when you order this meal, with such elusive and exotic concepts as bistro (restaurant), frites (potatoes), and truffles (expensive and exclusive mushrooms. These are the kind of fungi that vacation with billionaire pop stars on yachts.) This meal is worth the pretty words; the delightful filet melts in your mouth and the truffle triumphs on the frites. Feel fancy, for you deserve it. Tip: Get your frites on! Best way to make the frites: Halve your potato, then place cut side down. Slice lengthwise into 1/4" slices, then stack half the potato slices and cut again to 1/4" slices.
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- 2Russet Potatoes
- 12oz.Filets Mignon
- 8oz.Broccolini
- 2Tbsp.Mayonnaise
- ½oz.Grated Parmesan
- 2Garlic Cloves
- ¼fl. oz.Truffle Oil
- 1Rosemary Sprig
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)WPeMlEPk
Calories
720Carbohydrates
39gNet Carbs
34gFat
44gProtein
43gSodium
1220mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Large Non-Stick Pan
- 1Mixing Bowl
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 adding on shrimp, pat dry and season with a pinch of salt and pepper. After broccolini has cooked, remove to a plate. Wipe pan clean and place over medium-high heat. Add 1 tsp. olive oil.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Start the Frites
Cut potatoes into 1/4" sticks and pat dry. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer on one half of baking sheet. Roast in hot oven, 17 minutes.Remove from oven. Potatoes will finish cooking in a later step.While potatoes roast, prepare ingredients.Roast Garlic and Prepare Ingredients
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a pouch around garlic. Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes.
While garlic roasts, trim bottom end from broccolini. Cut into 3" pieces.Stem and mince rosemary.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Cook Steak and Finish Frites
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer steaks to empty half of baking sheet. Reserve pan; no need to wipe clean.Gently flip potatoes. Roast again until potatoes are browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes.Sprinkle cooked potatoes with Parmesan and truffle oil (to taste).While steak and potatoes roast, cook broccolini.Cook the Broccolini
Return pan used to cook steak to medium heat. Add broccolini to hot pan and stir occasionally until lightly charred, 4-6 minutes.
Add 1/2 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 3-4 minutes.Remove from burner.Make Aioli and Finish Dish
In a mixing bowl, mash roasted garlic until slightly chunky. Stir in mayonnaise and rosemary (to taste).
Plate dish as pictured on front of card, topping steaks with aioli. Bon appétit!
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