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Roasted Garlic Crusted Bistro Filet with Brussels Sprouts & Root Vegetable Purée

Become a dinner hero for your family with a gourmet dish we've made super simple to prepare! Tender bistro filets are first pan-seared and crusted with a roasted garlic pesto before being finished in the oven with a tasty mélange of roasted Brussels sprouts and shallots. The filets and roasted vegetables are served alongside creamy root vegetable purée, but the finishing touch is our signature red wine sauce, guaranteed to leave you licking your plates clean!

Allergens: Milk, Wheat

Ingredients: Bistro filet, root vegetable purée (milk, cooked turnips, onion, water, potato flakes, potato starch, butter, enriched wheat flour, sea salt, canola oil, corn starch, olive oil blend, onion powder, xanthan gum, spices, cayenne), Brussels sprouts, red wine sauce (beef stock, red wine, tomato paste, canola oil, butter, sea salt, honey, garlic powder, onion powder, quinoa flour), shallot, roasted garlic pesto (roasted garlic, canola oil, Parmesan cheese, garlic, water, parsley, salt, sugar) — 530 calories per serving; 23g total fat; 38g protein; 40g total carbohydrate; 1g dietary fiber

Supplies to gather

  • Preheated oven (bottom rack at 450°F)
  • Oven-safe saute pan (10 inches or larger)
  • Kitchen knife & cutting board
  • Kitchen tongs
  • Kitchen towel
  • Cooking spoon
  • Microwave-safe
  • bowl
  • Paper towels
  • Plate
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the bottom position, and preheat to 450°F. Use a kitchen knife & cutting board to:

  • Trim off the bottoms of the Brussels sprouts, then slice them in half lengthwise.
  • Slice the shallot lengthwise into thin strips.

Pat the bistro filets dry with paper towels, and season with salt and pepper.

Place a saute pan onto the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, place the bistro filets into the pan, and cook for 2 min. Use tongs to turn over the filets, and cook for 2 additional min. Then set the steaks aside on a clean plate or cutting board.

Step 2

Return the pan to the stovetop, and add 1 tbsp. of cooking oil. Be careful— your pan is hot! Add the Brussels sprouts and the sliced shallot into the pan. Season with salt and pepper, and cook for 1 min without stirring, to sear the vegetables. Then stir, and cook for 1 additional min. Turn off the heat.

Meanwhile, use a spoon to evenly coat the top side of the bistro filets with the roasted garlic pesto.

Use tongs to return the bistro filets to the pan, and position them on top of the Brussels sprouts and sliced shallot. Place the pan into the oven, and cook for 5-6 min.

Use a dry, folded kitchen towel to carefully remove the pan from the oven. Use tongs to transfer the bistro filets to a cutting board, and rest the steak for 3-4 min before slicing.

Step 3

Place the potato & turnip puree into a microwave-safe bowl covered with a damp paper towel. Microwave for 1 min. Then stir, and microwave for 1 additional min.

Use a dry, folded kitchen towel to carefully return the hot saute pan to the stovetop. Add the red wine sauce and a ¼ cup of water to the pan, and set the heat to medium. Bring the sauce to a simmer, and cook for 1-2 min, or until slightly reduced. Then turn off the heat.

After allowing the bistro filets to rest, use a sharp kitchen knife to carefully slice the filets into even pieces, keeping the garlic-pesto crust intact.

Let’s plate: use a spoon to spread the potato & turnip puree across one side of the serving plates. Spoon the Brussels sprouts onto the plates, and place the sliced filets across from the vegetables. Spoon the red wine sauce over the filets and vegetables as desired.