Culinary Collection

Filet Mignon with Fig Gravy

and asiago mashed potatoes with roasted red onions & asparagus

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Filets Mignon
  • 12 oz. Fingerling Potatoes
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    2 oz. Shredded Asiago Cheese
  • Info
    2 oz. Sour Cream
  • Info
    ⅓ oz. Butter
  • 1 Red Onion
  • 5 oz. Asparagus
  • 1 Tbsp. Fig Preserves
  • 1 tsp. Seasoned Salt Blend

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.

  • Nutrition (per serving)

  • Calories
    730
  • Carbohydrates
    52g
  • Fat
    34g
  • Protein
    50g
  • Sodium
    1558mg

Recipe Steps

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
  1. 1

    prep

    halve and slice red onion lengthwise into ¼ inch strips trim and cut asparagus into 1 inch pieces cut potatoes into bite size pieces

  2. 2

    mash

    in a medium pot add potatoes and water to cover, bring to a boil with a pinch of salt and allow to boil until tender 12-14 minutes once tender strain, reserve ½ cup cooking water return potatoes to pan and mash with sour cream, asiago ¼ t salt and potato water, starting with ½ of it and adding more to adjust consistency as desired

  3. 3

    cooking onions/steak/asparagus

    while potatoes cook toss onions with ½ of the seasoned salt and 1 t olive oil, roast in oven at 425 toss asparagus with 1 t olive oil and leave in bowl for now while onions are in oven heat a medium non stick over medium high heat with 2 t olive oil season steak with remaining seasoned salt and pinch of pepper, sear 2 minutes per side add to oven with asparagus and onions on same tray roast for 6-8 minutes, until 145 and veggies tender

  4. 4

    making sauce

    using pan from searing steaks add 1T water, demi, butter and fig, reduce by ¼

  5. 5

    plate

    plate

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