Bistro Filet & Truffle Frites

with rosemary aioli and broccolini

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • ¼ fl. oz. Truffle Oil
  • Info
    2 Tbsp. Mayonnaise
  • 2 Garlic Cloves
  • Info
    ½ oz. Grated Parmesan
  • 8 oz. Broccolini
  • 2 Russet Potatoes
  • 1 Rosemary Sprig
  • 12 oz. Filets Mignon

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.

  • Nutrition (per serving)

  • Calories
    725
  • Carbohydrates
    41g
  • Fat
    43g
  • Protein
    45g
  • Sodium
    1234mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Start the Frites

    Cut potatoes into ¼" sticks and pat dry. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ 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.

  • 2

    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 ¼ tsp. salt and a pinch of pepper.

  • 3

    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.

  • 4

    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 ½ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 3-4 minutes. Remove from burner.

  • 5

    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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