Blue Cheese-Crusted Filet Mignon

with brown butter mash and asparagus

$19.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Butter
  • 2 Filets Mignon
  • 4 oz. Grape Tomatoes
  • 12 oz. Asparagus
  • Info
    1 oz. Blue Cheese
  • 2 Russet Potatoes
  • Nutrition (per serving)

  • Calories
    711
  • Carbohydrates
    45g
  • Fat
    39g
  • Protein
    47g
  • Sodium
    1254mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare Ingredients and Cook Potatoes
    1

    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. Halve tomatoes. Mince garlic. Pat filets dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Filets
    2

    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.

  • Step 3 - Finish the Potatoes
    3

    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.

  • Step 4 - Make Brown Butter and Cook Vegetables
    4

    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.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing potatoes with brown butter. Bon appétit!