- Wild mushroom artichoke fondue bake with pasta crisps for dipping
- Applewood smoked bacon wrapped filet mignon with tarragon butter
- Duchess piped and baked potatoes
- Ginger white balsamic Brussels sprouts
- Crab and lobster cakes with lemon dill aioli
- Pomegranate and cabernet poached pear spinach salad with walnuts, whipped chevre and a maple vinaigrette
- Fresh baked demi baguette
- Chocolate decadence flourless cake with raspberry coulis
- A bottle of Domaine Achard-Vincent, Clairette de die Brut, a French dry sparkling wine made from Clairette blanche grapes, and crafted by the méthode traditionnelle that is also used in Champagne, from organically grown grapes in Southern Rhone
- Assorted party favors
Assemblage Difficulty: 4 out of 10
- Put your wine in the coldest part of the fridge or place on ice.
- Artichoke fondue bake can be heated in a preheated 450 degree oven in the pan it comes in without the lid until lightly browned and bubbly, approximately 10 minutes.
- There are several ways to cook your steak, use your favorite method or try one the the ones we've highlighted below! Whichever method you choose, make sure to remove your steak from the refrigerator 45 minutes to an hour before cooking to bring to room temperature. Also for all methods, top steaks with pat of tarragon butter after cooking and allow to rest after cooking for 5 minutes.
- Skillet: Preheat oven to 425 degrees make sure it is all the way preheated before starting to cook the steaks. Heat a heavy oven safe skillet* over medium-high to high heat until very hot. Season steaks with salt and pepper, as desired. Brush steaks lightly with a neutral cooking oil and place steaks in the preheated skillet. Sear one side 3 minutes until well caramelized, then turn and place in the oven. Check temperature after 5 minutes and continue to monitor until a recommended 125 degrees**.
- Sous vide: If you have a sous vide machine, this method is great for a thick steak like this! Set your water to 130, salt and pepper as desired, and cook in a sealed bag for an hour. Then preheat a skillet on high heat brush steaks lightly with oil and cook for 1-2 minutes on each side until seared.
- Charcoal or Gas Grill: Season steaks with salt and pepper as desired. To cook on a charcoal grill, place steaks over the hottest part of the grill, and cook on both sides for approximately 2-3 minutes until they get a nice sear. Then reduce heat to medium on gas or move to medium ash-covered coals on charcoal and continue to grill turning every 2-3 minutes until a recommended medium rare, 125 degrees**.
- Potatoes can be cooked in the 425 degree oven, uncovered for 15-20 minutes or until 165 degrees.
- Brussels sprout can be placed on an oiled sheet pan and cooked in the 425 degree oven flat side down for 20-25 minutes or until desired caramelization. Alternatively they can be sautéed in a fry pan on medium heat on the stove top.
- Crab cakes can be heated in the 425 degree oven for 20 minutes or until 165 degrees. Alternately Chef Magana prefers to cook the crab cakes in an fry pan on the stove top over medium heat with a tablespoon of oil.
- Bread can be eaten fresh or heated for 5 minutes in the oven wrapped in foil or wrapped in a towel and microwaved for a minute or until just warm.
- Toss salad with as much dressing as desired and top with a dollop of the whipped chevre cheese.
- Remove cake from pan if desired and top with raspberry coulis.
*If you do not have an oven safe skillet, simply preheat a sheet pan in the oven and transfer the steaks onto it after searing.
**medium rare is generally accepted as 130-135 degrees, however your steak will rise in internal temperature after removing it from heat as the heat from seared outer layer slowly continues to cook the interior. Cooking methods and equipment vary massively, so use your knowledge of your own equipment to guide you. We highly recommend an accurate thermometer, preferably a quick read digital type. If you prefer a different temperature steak, pull off heat at 115-120 for rare, 135-140 for medium, 145-150 for medium well or 155-160 for well done.
- Enjoy your sparkling wine with dinner or save for a midnight toast.
- We love a coursed dinner. If you do as well, we recommend eating the fondue bake with pasta crisps as an appetizer, crab cakes make a good first course followed by the salad. Then the main course would be steak, sprouts and potatoes and finally end with dessert. Alternatively, you could serve everything at the same time!
note: all mealkits contain everything you will need to prepare them except for salt, pepper, and cooking oil. with limited supply chains due to COVID-19, some ingredients are subject to change. meal photos are approximations, and may not reflect the actual finished product.