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
Imagine yourself strolling around Paris. Not Paris, Texas, and not circling a blonde socialite from a decade ago, but the real deal, the legendary City of Lights. Late in the day, you and your romantic partner stop in a tiny bistro on a side street. A bottle of red wine, some Édith Piaf wafting through the candle smoke… and this meal shows up on your table. Juicy steak, frites with truffle oil, and a compound butter with a heavenly combination of parsley and garlic. Can one have a perfect Parisian vacation sitting at home with a meal they just cooked? You're about to find out.
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
Medium Non-Stick Pan
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
Prepare the Ingredients
Cut potatoes into ½" sticks.
Stem and mince parsley.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Frites
Place potato sticks on prepared baking sheet and toss with truffle oil (to taste), 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake until lightly browned, 15 minutes, tossing fries halfway through.
After fries have cooked 15 minutes, toss again. Bake until golden brown, 18-20 minutes.
Let frites cool 5 minutes to crisp up.
While frites bake, make herb butter.
Make the Herb Butter
Mix thoroughly ¾ the softened butter, half the garlic (to taste; reserve remaining of both for green beans), parsley, a pinch of salt, and ¼ tsp. pepper in a mixing bowl.
Form butter mixture into two equally-sized disks and refrigerate to firm up.
Remove from refrigerator 5 minutes before plating.
Cook the Steaks
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate.
Wipe pan clean and reserve.
Cook the Green Beans
Return pan used to cook steaks to medium heat and add ¼ cup water and green beans to hot pan. Cover, and cook until beans are bright green and tender, 4-5 minutes.
Uncover, and stir in remaining butter and remaining garlic. Reduce heat to low and stir until water is evaporated and green beans are coated in butter, 2 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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