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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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 ½ cup water, ¼ 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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