Filet Mignon with Smoked Gouda-Potato Gratin

with bordelaise sauce and buttered green beans

$19.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

We all know how special an indulgence a steak meal can be. Specifically, the tender filet mignon, a cut of beef that melts in your mouth. The filet gets an assist from a rich, buttery demi-glace sauce that'll have you licking your plate clean. Rounding out this meal is a delectable Gouda gratin and hearty green beans. Indulge away, as if every day was a special day.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    1 oz. Butter
  • 12 oz. Yukon Potatoes
  • Info
    1 oz. Smoked Gouda Slices
  • 8 oz. Green Beans
  • 2 Filet Mignons
  • Info
    4 fl. oz. Light Cream
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    892
  • Carbohydrates
    44g
  • Fat
    50g
  • Protein
    51g
  • Sodium
    862mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start Potatoes and Prepare Ingredients
    1

    Start Potatoes and Prepare Ingredients

    Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes. While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut Gouda into ¼" dice. Trim ends off green beans. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Gratin
    2

    Make the Gratin

    Strain potatoes and return to pot over medium-high heat. Add cream and green portions of green onions. Bring to a boil and remove from burner. Stir in half the Gouda and season with a pinch of salt and pepper. Transfer potatoes to oven-safe casserole dish, and place dish on baking sheet. Top with remaining Gouda and bake until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes on each side. Remove steaks to a plate, cover with foil, and rest at least 5 minutes. Wipe pan clean and reserve. Remember to always rest cooked meats before serving for juicier results.

  • Step 4 - Cook the Green Beans
    4

    Cook the Green Beans

    Return pan used to cook steaks to medium-high heat and add ⅓ the butter (reserve remaining for sauce), green beans, and ¼ cup water. Bring to a simmer and cook until bright green and tender, 2-4 minutes. Season to taste with salt and pepper. Transfer green beans to a plate and wipe pan clean.

  • Step 5 - Make the Bordelaise Sauce
    5

    Make the Bordelaise Sauce

    Return pan used to cook green beans to medium heat. Add demi-glace, ½ cup water, and white portions of green onions. Bring to a simmer and cook until just thick enough to coat back of a spoon, 2-3 minutes. Remove from burner, add remaining butter, and swirl to incorporate. For a smoother texture, strain sauce through wire-mesh strainer. Plate dish as pictured on front of card. Bon appétit!