Though a stove/oven combo is a classic way to cook ButcherBox filet mignon, you can still achieve that seared exterior and perfect medium-rare temperature inside using just your oven.
Stories
Sizzle Beef Tenderloin
We recently partnered with Graza, a top-notch, super-fresh, extra virgin olive oil brand, and Liberty Fennell, to bring an tasty twist on a holiday favorite, Beef Tenderloin!
Carnitas-Stuffed Sweet Potato Skins
Sweet, spicy, tangy, creamy–each bite of these stuffed sweet potato skins brings all the flavor. Cooked with a bit of orange peel for a touch of brightness, ButcherBox Pork Carnitas crisp up in a skillet in less than 10 minutes. We mixed it with barbecue sauce, spooned that into baked […]
Moroccan-Spiced Brisket with Onions, Carrots and Apricots
There’s nothing like a braise for making your kitchen smell amazing. Add the aroma of the luscious warm spices in Moroccan cuisine, and you’ll find yourself waiting by the oven for this dish to be ready. Along with our brisket, this dish also incorporates carrots, onions, dried apricots and capers […]
60 Most-Liked Lunchbox Sandwich Ideas
If you have a repertoire of lunchbox sandwich ideas, you can make midday mealtimes simple. Getting into a sandwich rut is easy. Many of us have the go-to usual ingredients we use when making our lunches. But there are a surprising number of sandwich recipes that riff off of what […]
Denver Frittata
A classic Denver omelette is a diner favorite, loaded with sautéed onions, green bell peppers and, of course, chopped ham. Now you can make that same classic dish for a crowd without having to slave over individual omelettes. We transformed this combo into a frittata, featuring ButcherBox applewood smoked ham. […]
Turkey Reuben Skillet
There is some debate over the origin of the Reuben sandwich. Whether it came from a poker game in Omaha in the 1920s or a Jewish deli in New York City in 1914, we’ll probably never know. What we do know for sure is that a Reuben–traditionally pressed with corned […]
3 Tips for the Best Brisket + Recipe
If you love a low, slow cooking method, where you’re not dealing with a meat thermometer and your kitchen is filled with amazing cooking smells for hours, this cut is for you. Brisket comes from the lower chest of the cow; it’s a tougher cut with a lot of connective […]
Spicy Shrimp with Tomato and Pearl Couscous
Inspired by the Southern Italian spicy tomato and egg dish called “eggs in purgatory,” this dish pivots to lean shrimp and features big pearl couscous for a truly satisfying texture. Each bite is a delicious mix of rich and slightly spicy tomato sauce, sweet shrimp and tender couscous. The recipe […]
Orange and Fennel-Rubbed Lamb Leg
One of the best and least stressful ways to cook for a group is to roast a large-format piece of meat, like this lamb leg. You rub it with a mixture of orange zest, sumac, chili flakes and fennel seeds, then toss it in the oven. While it roasts, you’re […]
How to Air Fry Frozen Sockeye Salmon
Planning to serve salmon for dinner, but forgot to thaw it? We’ve been there–more than once, which is why we’re always looking for ways to make it better straight from the freezer. One of our favorite ways to cook it: The air fryer. (Pro tip: Grilling also works well.) Tips […]
Spiced Brown Sugar Spiral Ham
Crusted with flavorful seasonings like fennel, mustard and molasses-y brown sugar, this ham recipe is deliciously simple and might be just the large-format roast you need for that spring soiree. Simply rub the ham with the spice mixture, then roast, basting with a luscious butter broth. You’ll cook potatoes and […]