Filet with Balsamic-Onion Marmalada

and pommes Anna

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

“Voulez-vous manger avec moi ce soir?” Lady Marmalade, eat your heart out, because this marmalada of gooey, sweet onion goodness piled on your steak is better than any Moulin Rouge cabaret show or '70s pop song. This steak is served with pommes Anna, a delightful roasted concoction of potatoes, mushrooms, and Parmesan that looks and tastes beautiful. Have a dessert of “mocha-choca-lata” and enjoy!

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 6 oz. Cremini Mushrooms
  • 12 oz. Yukon Potatoes
  • 1 Yellow Onion
  • 12 oz. Filets Mignon
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Grated Parmesan
  • 2 fl. oz. Balsamic Vinegar
  • Info
    2 tsp. Beef Demi-Glace

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and slice potatoes into thin rounds. Halve and peel onion. Cut halves into ¼" slices. Stem thyme. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook Mushrooms and Prepare Potatoes

    Cook Mushrooms and Prepare Potatoes

    Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Remove pan from burner, transfer mushrooms to a plate, and wipe pan clean. Add butter to pan and melt with residual heat. Place a potato slice on outer edge of pan. Shingle potatoes in a circle around edge, tucking last potato under first. Fill middle with potatoes. There should be slices left over for the second layer.

  • Step 3 - Roast the Potatoes

    Roast the Potatoes

    Season potatoes with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms and cover with remaining potatoes. Season again with remaining Parmesan, ¼ tsp. salt, and a pinch of pepper. Return pan to medium heat until butter is bubbling around edges, 1 minute. Cover, and place pan in hot oven. Bake until tender, 15-18 minutes. Uncover, and bake until top lightly browns, 5 minutes. Carefully remove from oven and rest 2 minutes. While potatoes bake, cook steaks.

  • Step 4 - Cook the Steaks

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2 minutes per side. Transfer to prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Remove from oven and rest 5 minutes. Reserve pan; no need to wipe clean. While steaks roast, make onion marmalada.

  • Step 5 - Make the Onion Marmalada

    Make the Onion Marmalada

    Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until onion is caramelized, 7-8 minutes. Add ½ cup water, balsamic vinegar, demi-glace, thyme, and any accumulated juices from resting steaks. Bring to a boil and stir occasionally until liquid has evaporated, 4-6 minutes. Remove from burner. Gently loosen potatoes from pan bottom with a spatula. Place a plate larger than pan over potatoes. Carefully holding both, flip both, resulting in potatoes on plate. Plate dish as pictured on front of card, placing onion marmalada on top of steak. Bon appétit!

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