Meal Kit
Culinary Collection
Filet with Fig Sauce
with fontina mashed potatoes, spinach and cremini mushrooms
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Filets Mignon
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4 oz. Light Cream
- 4 oz. Cremini Mushrooms
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2 oz. Fontina Cheese Slices
- 1 Shallot
- 1 Tbsp. Fig Preserves
- ½ oz. Baby Spinach
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories770
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Carbohydrates55g
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Net Carbs52g
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Fat40g
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Protein49g
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Sodium1180mg
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
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1 Prepare Ingredients
mince shallot
mince garliccut cheese into thin stripsquarter criminipat steaks dry and season with 1/4 tsp saltpeel and quarter potato -
2 Cook Potato
lightly salted water cook potatoes until tender
drain and mash with 2 oz cream and fontina1/4 tsp salt -
3 Sear steak
sear both sides place on half of sheet pan
400 for 12-15 minutes -
4 cook mushrooms
medium non-stick, 2 tsp oil, 1/4 tsp salt
cook mushrooms until tender and brownedadd spinach and garlic -
5 Make Sauce
small non-stick, 1 tsp oil
add demi, fig spread, stir combineadd cream, stir to combine1/4 tsp salt
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