Meal Kit
Culinary Collection
Herbed Garlic Butter Filet Mignon
with fondant potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Filets Mignon
- 8 oz. Green Beans
- 1 Shallot
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1 oz. Butter
- ½ oz. Caramelized Onion Jam
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Garlic Pepper
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) QPG4VeqE
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Calories660
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Carbohydrates53g
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Net Carbs46g
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Fat35g
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Protein37g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Roast Garlic and Prepare Ingredients
Halve garlic.
Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening-side up, and roast in hot oven until garlic is tender, 15-20 minutes.While garlic roasts, prick potatoes all over with a fork. Place on a microwave-safe plate. Microwave until slightly tender, 4-6 minutes.Potatoes should be soft enough to yield to a fork, but not yet fully tender.Carefully remove from microwave. Once cool enough to handle, cut potatoes into 1" rounds. Season with 1/4 tsp. salt and 1/4 tsp. pepper.Trim green beans, if necessary.Mince chives.Peel and halve shallot. Slice thinly. -
2 Roast the Vegetables
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and garlic pepper. Spread into an even layer.
Roast in hot oven until green beans are tender, 10-12 minutes.Carefully remove from oven and top evenly with shallots. Roast again in hot oven until vegetables are tender, 2-4 minutes.While vegetables roast, continue recipe. -
3 Cook the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Cook the Fondant Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-3 minutes per side.
Add half the softened butter (reserve remaining for compound butter), onion jam, and half the demi-glace (remaining is yours to use as you please!). Flip potatoes often until coated, 1-2 minutes.Remove from burner. -
5 Make Compound Butter and Finish Dish
In a mixing bowl, mash roasted garlic into a paste. Add remaining softened butter and half the chives (reserve remaining for garnish). Mash until combined and smooth.
Plate dish as pictured on front of card, topping steak with compound butter and garnishing potatoes with remaining chives. Bon appétit!
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