Culinary Collection

Filet with Fig Sauce

with fontina mashed potatoes, spinach and cremini mushrooms

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)

  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 2 Garlic Cloves
  • ½ oz. Baby Spinach
  • 1 Shallot
  • 2 Russet Potatoes
  • Info
    4 oz. Light Cream
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Fontina Cheese Slices
  • 1 Tbsp. Fig Preserves
  • 12 oz. Filets Mignon

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

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

    Prepare Ingredients

    mince shallot mince garlic cut cheese into thin strips quarter crimini pat steaks dry and season with ¼ tsp salt peel and quarter potato

  2. 2

    Cook Potato

    lightly salted water cook potatoes until tender drain and mash with 2 oz cream and fontina ¼ tsp salt

  3. 3

    Sear steak

    sear both sides place on half of sheet pan 400 for 12-15 minutes

  4. 4

    cook mushrooms

    medium non-stick, 2 tsp oil, ¼ tsp salt cook mushrooms until tender and browned add spinach and garlic

  5. 5

    Make Sauce

    small non-stick, 1 tsp oil add demi, fig spread, stir combine add cream, stir to combine ¼ tsp salt

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