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

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

“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!

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
  • 2 oz. Balsamic Vinegar
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    1 oz. Grated Parmesan

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
    676
  • Carbohydrates
    52g
  • Fat
    32g
  • Protein
    47g
  • Sodium
    1671mg

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

  • 1

    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 filets dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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