"The Basque region is in Spain that boasts orange and chili flavors and is a delectable rub for beef. My Chimichurri sauce is my go-to sauce that pairs so well with the flavors of the beef, cauliflower, and leeks. This is a dish to remember and to eat often." - Cat Cora
Basque Beef Tenderloin- A Premium Quality Beef Tenderloin coated with citric flavors of dried Orange rind, Chili powder, salt, and pepper. Fire Grilled until caramelized and then roasted in the oven until medium-rare.
Chimichurri Sauce- It's a herbs lover's dream come true, with lots of Parsley, Oregano and Basil balanced with garlic and Serrano Chili seeds and Extra Virgin Olive Oil.
Cauliflower Mashed Potatoes- Creamy and smooth Cauliflower mash enriched with grated Parmesan cheese and seasoned with salt and freshly ground Black Pepper.
Creamy Leeks: Soft and buttery Leeks and Onions sautéd until slightly caramelized with salt and pepper pinch.
Basque Beef Tenderloin- Beef Tenderloin, Dried Orange rind, Chili powder, Salt and Pepper
Chimichurri Sauce- Fresh Italian Parsley, Oregano and Basil, Garlic, Serrano chili, Sherry Vinegar, Extra Virgin Olive Oil, and Salt
Cauliflower Mashed Potatoes- Cauliflower, Garlic, Greek yogurt, Milk, Parmesan cheese, Rosemary, Salt, and Pepper.
Creamy Leeks- Leeks, Yellow Onion, Butter, Salt and Pepper
Microwave- puncture bags and microwave for 1-2 min (sauces), 3-4 min (sides), and 5-7 min proteins
Stovetop- submerge bags in boiling water 2-3 min (sauces), 5-7 min (sides), and 7-9 min (proteins)
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