In order to bring you the best organic produce, some ingredients may differ from those depicted.
Filet mignons with balsamic-glazed radishes and Brussels sprouts
Gluten-Free, Soy-Free, Carb-Conscious, Mediterranean, Paleo, Dairy-Free, Lean & Clean
2 Servings, 490 Calories/Serving
Craving an easy weeknight dinner? We’ve got your meal in the bag (literally). This stellar steak dish bursts with color, flavor, and texture, from glazed vegetables to a lemony apple relish.
In your bag
- 5 ounces organic Brussels sprouts
- Steak options:
- 2 organic filet mignons (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 teaspoons sweet smoked paprika
- 1 organic Pink Lady or other apple
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 or 4 organic radishes (about 5 ounces total)
- 1 organic red onion
- 1 tablespoon coconut oil
- 2 tablespoons balsamic vinegar
Calories: 490, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 14g (70% DV), Cholesterol: 70mg (23% DV), Sodium: 125mg (5% DV), Carbohydrates: 25g (8% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).
Wash produce before use
Start the Brussels sprouts
- Trim the ends from the Brussels sprouts; cut the sprouts in half lengthwise.
Bring a medium sauce pot of salted water to a boil. Add the Brussels sprouts and cook until crisp-tender, 1 to 2 minutes. Drain, rinse under cold water, and set aside. While the water is heating and the Brussels sprouts are cooking, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper and as much paprika as you like.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
For rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the apple relish.
Make the apple relish
- Core and cut the apple into ½-inch-thick slices.
- Zest and juice half the lemon; save the remaining half for another use. [Zest and juice 1 lemon; save the remaining lemon for another use].
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the apple, lemon zest and juice, parsley, and 1 to 2 teaspoons oil; season to taste with salt and pepper.
Cook the vegetables
- Cut the radishes lengthwise into quarters.
- Peel and thinly slice enough onion to measure ¼ cup [½ cup].
In the same pan used for the steaks, warm the coconut oil over medium-high heat until hot but not smoking. Add the Brussels sprouts and radishes, cut sides down, and cook without stirring until lightly browned, 4 to 5 minutes. Add the onion and cook, scraping up any browned bits from the bottom of the pan, until the onion starts to caramelize, 3 to 4 minutes.
Add the balsamic vinegar and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the liquid has thickened to a glaze and the Brussels sprouts and radishes are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the steaks and vegetables to individual plates, top the vegetables with the apple relish, and serve.
- Juice the lemon.
- Strip the parsley leaves.
- Assemble the apple relish.
- Measure the onion.
- Measure the water for the vegetables.