Meal Kit
Culinary Collection
Filets Mignon Steak Frites with Truffle Aioli
and Parmesan bacon green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
Chef
Laura Alpern
Parsley on your potatoes, bacon and cheese in the green beans, and steak topped with butter-- we decked out this meal and even had room for a dipping sauce!
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Filets Mignon
- 8 oz. Green Beans
- 1 Shallot
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0.84 oz. Mayonnaise
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- ½ oz. Crumbled Bacon
- ½ fl. oz. Truffle Oil
- ¼ oz. Parsley
- 1 tsp. Garlic Pepper
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) bO9y96On
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Calories840
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Carbohydrates48g
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Net Carbs41g
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Fat52g
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Protein47g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 chicken breasts, follow same instructions as filets mignon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steak or NY strip steak, follow same instructions as filets mignon.
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1 Roast the Frites
Cut potatoes into 1/2"-thick frites. Pat dry.
Place frites on prepared baking sheet and add 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasoning into frites. Spread into a single layer.Roast in hot oven until lightly browned and tender, 25-30 minutes, flipping once halfway through.Carefully remove from oven and toss with parsley (prepared in a later step). Sheet will be hot! Use a utensil.While frites roast, continue recipe. -
2 Prepare the Ingredients
Trim green beans, if necessary.
Stem and mince parsley.Peel and halve shallot. Slice thinly. -
3 Cook the Steaks
Pat steaks dry. Season both sides with garlic pepper and 1/4 tsp. salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water, cover, and cook until almost tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Add shallots, bacon, and a pinch of salt and pepper. Stir occasionally until bacon is crisp, 2-3 minutes.Remove from burner. -
5 Make Aioli and Finish Dish
In a mixing bowl, combine mayonnaise and half the truffle oil (add remaining to taste, if desired). Stir to combine. Set aside.
Plate dish as pictured on front of card, topping steak with softened butter, garnishing green beans with cheese, and serving aioli on the side for dipping frites. Bon appétit!
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