Meal Kit
Culinary Collection
Bistro Filet and Artichoke Cream Sandwich
with purple Parmesan cottage fries
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Purple Potatoes
- 10 oz. Filets Mignon
- 2 Ciabatta
- 2 oz. Artichoke Hearts
- 1 oz. Cream Cheese
- 1 oz. Sun Dried Tomato Pesto
- ½ oz. Grated Parmesan Cheese
- ½ oz. Baby Arugula
- ½ tsp. Steak Seasoning
- ½ tsp. Garlic and Parsley Seasoning
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)
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Calories730
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Carbohydrates74g
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Net Carbs67g
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Fat28g
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Protein45g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Baking Sheet
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Cottage Fries
Cut potatoes into 1/4" rounds.
Place 1/2 Tbsp. butter in a large microwave-safe bowl. Microwave uncovered until melted, 15-20 seconds.Carefully remove from microwave. Stir in potatoes, a pinch of salt, grated cheese, and garlic and parsley seasoning until combined.Place potatoes on prepared baking sheet and spread into an even layer.Roast in hot oven until tender and browned, 25-30 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Drain and coarsely chop artichokes.
Pat steaks dry. Season both sides with steak seasoning and a pinch of salt and pepper. -
3 Cook and Slice the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner and transfer steaks to a clean, flat work surface. Rest, 5 minutes.After 5 minutes, or once cool enough to handle, cut steaks into 1/4 " slices.While steaks cook, continue recipe. -
4 Make the Sauce
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add artichokes to hot pan. Stir occasionally until slightly softened, 1-2 minutes.
Stir in cream cheese, pesto, 1 Tbsp. water, and a pinch of salt and pepper until combined, 60-90 seconds.Remove from burner.While sauce cooks, continue recipe. -
5 Heat Ciabatta and Finish Dish
Separate ciabatta halves. Heat to your preference using a toaster or microwave.
Alternatively, place ciabatta directly on rack in hot oven, cut-side up. Toast until lightly browned, 3-4 minutes.Plate dish as pictured on front of card, topping bottom ciabatta half with arugula, steak, sauce, then top ciabatta half. Bon appétit!
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