Chef Daniel’s Beef & Butter Kit for 4-6

Three cuts of beef, each with its own texture and character, paired with three of Chef Daniel Boulud’s compound butters: Red Wine-Shallot, Smoked Red Pepper, and Persillade. Mix and match until you land on your favorite combination. It’s a build-your-own steakhouse dinner for four to six from the seven-time James Beard Award winner who has led New York’s French dining scene since 1982.

Chef Boulud is proud to partner with Citymeals on Wheels. For every Box purchased, 5% of sales will help provide nourishing meals and meaningful connections to homebound older New Yorkers. Together, we’re working to end elder hunger in NYC.

MORE DETAILS

Each of Chef Daniel’s Beef & Butter Kit for 4-6 includes:

• 1 Wagyu Strip Loin (18 oz.)
• 2 Wagyu Beef Tenderloin Tournedos (each 7 oz.)
• 1 Wagyu Denver Cut (16 oz.)
• 1 Red Wine Shallot Butter
• 1 Smoked Red Pepper Butter
• 1 Persillade Butter
• Five-Pepper Mix & Coarse Salt

INSTRUCTIONS / STORAGE

• Daniel Boulud Kitchen ships Tuesday & Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Chef Daniel’s Beef & Butter Grill Kit ships frozen with ice packs
• Chef Daniel’s Beef & Butter Kit may thaw in transit and arrive cold
• Upon arrival place everything in the refrigerator or freezer
• May be kept refrigerated after cooking for up to 2 days
• Or, if kept frozen and uncooked, kit be may kept frozen for up to 2 weeks

Cooking Instructions

• Remove the clear wrap from the butters and either slice them into individual portions or leave them whole on a plate.
• Allow butters to come to room temperature while you prepare the meats.
• Decide if you would like to grill or pan sear your meat.
• Allow the steaks to temper for 5 minutes before you are ready to cook them.
• Season the steaks on both sides with the salt and five-pepper mix and lightly drizzle with extra virgin olive oil.
• Over medium-high heat, when hot, grill or pan sear the steaks for 3-4 minutes on each side while they brown and are cooked to your desired temperature before resting. (For pan searing, a cast iron skillet works best).
• Once the steaks have reached your desired temperature, it’s very important to let them rest for 5-7 minutes.
• After the meat rests, slice them against the grain.
• When ready to serve with your desired side dish, have the butter tempered on the table for everyone to dig in.
• Feel free to mix and match which butter you eat with which steaks.
• Have fun and enjoy!

A Tip From Chef Daniel Boulud, “As a Chef, I can test the temperature with a touch of a finger and judging the firmness of the meat. But if you are not confident, I recommend a thermometer!”

Ingredients

• Strip Loin – Wagyu Beef
• Beef Tenderloin Tournedos – Wagyu Beef
• Denver Cut – Wagyu Beef
• Red Wine Shallot Butter – Butter, Shallots, Garlic, Red Wine, Port Wine, Red Wine Vinegar, Thyme, Sugar, Black Pepper, Cayenne, Salt, Parsley, Tarragon
• Smoked Red Pepper Butter – Butter, Olive Oil, Shallots, Garlic, Bell Pepper, Thyme, Salt, Smoked Paprika, Spanish Paprika, Cayenne, Pickled Cocktail Onions, Chives
• Persillade Butter – Butter, Shallots, Garlic, Salt, Ground White Pepper, Parsley, Chives

Made In A Facility That Uses Nuts *