Chef Daniel’s Beef & Butter Kit for 4-6
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Enjoy a variety of three cuts of beef, all different in texture and taste. For a simple, yet delicious, French steak, Chef Daniel has made three different compound butters to accompany the beef: Red Wine-Shallot, Smoked Red Pepper and Persillade. Mix and match which butters you eat with which steaks. Have fun and enjoy!
Chef Daniel Boulud is New York’s most legendary French chef, and is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties worldwide. His culinary empire has brought him many accolades including 7 James Beard Awards, yet his inspiration remains grounded in the rhythm of the seasons. Boulud’s signature remains the contemporary appeal he brings to soulful dishes rooted in the French tradition.
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
- 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!”