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!
Each of Chef Daniel’s Beef & Butter Grill 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.)
- Red Wine Shallot Butter
- Smoked Red Pepper Butter
- Persillade Butter
- Five-Pepper Mix & Coarse Salt
- 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 *
Instructions / Storage
- 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
- 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!”Download Storage and Prep Instructions
- Daniel Boulud Kitchen ships Tuesday & Thursday of each week
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