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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
“Voulez-vous manger avec moi ce soir?” Lady Marmalade, eat your heart out, because this marmalada of gooey, sweet onion goodness piled on your filet mignon is better than any Moulin Rouge cabaret show or '70s pop song. This filet 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! Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to making those rounds!
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
Medium Oven-Safe Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and slice potatoes into thin rounds.
Halve and peel onion. Cut halves into ¼" slices.
Pat filets dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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 from burner and transfer mushrooms to a plate. 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 of pan with potatoes, reserving enough potatoes for a second layer.
Roast the Potatoes
Season potatoes in pan with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms, then cover mushrooms 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 again until top lightly browns, 5 minutes.
Carefully remove from oven and let cool slightly, 2 minutes.
While potatoes bake, cook filets.
Cook the Filets
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and filets to hot pan. Sear until browned, 2-3 minutes per side.
Transfer filets to prepared baking sheet and roast until filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest roasted filets at least 5 minutes. Reserve pan; no need to wipe clean.
While filets roast, make onion marmalada.
Make Onion Marmalada and Finish Dish
Return pan used to sear filets 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 filets. Bring to a boil. Once boiling, stir occasionally until liquid has evaporated, 4-6 minutes.
Remove from burner.
How to remove potatoes from pan: gently loosen potatoes from pan bottom with a spatula. Place a plate larger than pan over potatoes. Carefully, holding both pan and plate, flip so potatoes end up on plate.
Plate dish as pictured on front of card, serving onion marmalada on filet. Bon appétit!
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