All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Blue moon / you saw me standing alone / without a dream in my heart / without a filet mignon of my own.” Let us rectify this situation, filling your heart with a dream of a melts-in-your-mouth-like-butter cut of beef, crusted with that powerhouse of cheese, blue. And in case that isn't enough to fill your fancy, delectable brown butter mashed potatoes, along with fresh asparagus and tomatoes, will make your heart (and more importantly, your taste buds) turn a song of lonely yearning into one of supreme dining satisfaction.
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.
You Will Need
Before You Cook
Prepare Ingredients and Cook Potatoes
Peel and cut potatoes into 1" dice. Bring a small pot with potatoes and enough water to cover to a boil over high heat. Cook until easily pierced with a fork, 12-16 minutes.
While potatoes boil, trim woody ends off asparagus and cut into 1” lengths.
Pat filets dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Filets
Place a medium pan over medium-high heat with 2 tsp. olive oil. Add filets to hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer filets to prepared baking sheet, seared side up. Top with blue cheese. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 9-11 minutes.
Reserve pan; no need to wipe clean.
While filets roast, finish potatoes.
Finish the Potatoes
Reserve ¼ cup potato cooking water. Drain cooked potatoes in a colander.
Return potatoes to pot and add sour cream. Mash, adding potato cooking water 1 Tbsp. at a time, until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside.
Make Brown Butter and Cook Vegetables
Place butter in pan used to sear fillets and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes.
Remove butter to a bowl. Return pan to medium heat and add 2 tsp. olive oil. Add asparagus to hot pan and cook undisturbed, 1-2 minutes.
Then stir occasionally until tender, 1-2 minutes.
Add tomatoes and garlic and stir occasionally until tomatoes lightly blister, 1-2 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing potatoes with brown butter. Bon appétit!
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