In order to bring you the best organic produce, some ingredients may differ from those depicted.
Filet mignons with roasted garlic, root vegetables, and lemon aioli
Gluten-Free Friendly, Soy-Free, Paleo, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
Baste tender steaks with ghee and fresh thyme, roast turnip and potatoes to golden perfection, and dip them all in creamy, garlicky goodness. C’est magnifique!
In your bag
- 1 organic turnip
- ½ pound organic fingerling or other small waxy potatoes
- 1 or 2 organic shallots
- 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 tablespoons ghee
- 2 to 4 cloves organic roasted garlic
- 2 sprigs organic fresh thyme
- Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 710, Total Fat 54g (69% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 370mg (16% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Milk, Eggs
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the turnip, potatoes, and shallots
Heat the oven to 425°F.
- Scrub or peel the turnip; cut the turnip into ½-inch pieces.
- Scrub the potatoes. Cut the potatoes into ½-inch pieces.
- Peel and thinly slice the shallots.
In a large bowl, toss together the turnip, potatoes, shallots, and 1 to 2 tablespoons oil. Season generously with salt and pepper. Transfer to a sheet pan [2 sheet pans]. Spread in an even layer and roast, stirring halfway through, until the vegetables are lightly browned and tender, 15 to 18 minutes. Meanwhile, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
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 once, until well browned but not yet cooked through, 2 to 3 minutes per side. Add the ghee, roasted garlic, and thyme sprigs and cook, carefully spooning the melted ghee, garlic, and thyme regularly over the steaks and turning them halfway through, until the steaks are medium-rare, 4 to 5 minutes.
For rib-eyes and New York strips:
Cook, turning once, until well browned but not yet cooked through, 1 to 2 minutes per side. Add the ghee, roasted garlic, and thyme sprigs and cook, carefully spooning the melted ghee, garlic, and thyme regularly over the steaks, until the steaks are medium-rare, 1 to 2 minutes.
Transfer the cooked steaks to a plate to rest for 5 minutes. Discard the thyme sprigs, reserving the garlic. While the steaks are resting, prepare the remaining ingredients.
Prep the remaining ingredients
- Season the lemon aioli with salt and pepper.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Transfer the steaks and as much roasted garlic as you like to individual plates. Spoon the roasted vegetables alongside and garnish the vegetables with the parsley. Serve the lemon aioli on the side.
- Scrub the turnip and potatoes.
- Toss the vegetables with oil and season.
- Season the lemon aioli.
- Strip the parsley leaves.
- Garnish with the parsley.