Culinary Collection

Bistro Filets Mignon & Truffle Frites

with rosemary aioli and broccolini

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 filets 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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

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

  • If using chicken breasts, follow same instructions as filets mignon in Steps 2 and 3, searing 2-4 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.

  • If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as filets mignon in Step 3, searing skin side up, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 7-10 minutes.

  • If using NY strip steak, follow same instructions as filets mignon in Steps 2 and 3, searing 1-2 minutes per side, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.

  1. 1

    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, continue recipe.

  2. 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 ends 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.

  3. 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.

    Remove from burner. Transfer steaks to empty half of baking sheet. Reserve pan; no need to wipe clean.

    Gently flip frites. Roast again in hot oven until frites have browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes.

    Carefully remove from oven. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Top potatoes with cheese and truffle oil (to taste).

    While steak and frites roast, continue recipe.

  4. 4

    Cook the Broccolini

    Return pan used to cook steaks to medium heat. Add 1 tsp. olive oil and 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.

  5. 5

    Make Rosemary 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 steak with rosemary aioli. Bon appétit!

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