Meal Kit
Culinary Collection
Filet Sandwich with Parmesan Wine Cream Sauce
and roasted potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tieghan Gerard
Tieghan Gerard, best-selling cookbook author, recipe developer, and founder of popular food blog, Half Baked Harvest, offers simple, satisfying recipes that are beautiful and delicious.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Filets Mignon
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2 Ciabattas
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2 oz. Cream Cheese
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1 oz. Grated Parmesan Cheese
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1 oz. Goat Cheese
- 1 fl. oz. White Cooking Wine
- ½ fl. oz. Honey
- 2 Garlic Cloves
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnZkAqW
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Calories920
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Carbohydrates81g
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Net Carbs76g
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Fat44g
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Protein49g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Potatoes
Quarter potatoes. Cut into 6-8 wedges if larger than a ping-pong ball.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.Roast in hot oven until starting to brown, 10-12 minutes.Carefully remove from oven. -
2 Add Garlic and Finish Potatoes
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place in corner of baking sheet, opening-side up.
Gently flip potatoes and top evenly with half the Parmesan (reserve remaining for sauce).Roast again in hot oven until garlic and potatoes are tender and browned, 15-20 minutes.While potatoes and garlic roast, continue recipe. -
3 Toast Ciabattas and Prepare Ingredients
Halve ciabattas and top cut-sides with 2 tsp. olive oil. Place directly on oven rack, cut-sides down. Toast in hot oven until golden-brown, 5-10 minutes.
While ciabattas toast, stem and mince thyme.In a mixing bowl, combine honey, goat cheese, and a pinch of salt. Set aside.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
4 Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to low heat. Add wine and 1 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, add cream cheese and roasted garlic. Gently mash garlic to combine. Stir often until smooth, 1-2 minutes.Stir in remaining Parmesan, 1 Tbsp. water, half the thyme (reserve remaining for garnish), and a pinch of salt until melted and combined, 60-90 seconds.Remove from burner.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Thinly slice steak.Plate dish as pictured on front of card, topping bottom ciabatta half evenly with goat cheese mixture, sliced steak, sauce, remaining thyme, and top ciabatta half. Bon appétit!
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