Meal Kit

Culinary Collection

Garlic-Parmesan Crusted Filet Mignon

with red wine sauce, roasted red potatoes and parsnips

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

The earth has a crust. Pies have a crust. Steaks? Darn tootin'. Or should we say, darn crustin'… in that this crust of pungent garlic and nutty Parmesan will have you saying this steak is darn delicious and I wish I had tasted that crust sooner. But speaking of the earth, root vegetables such as potatoes and parsnips match perfectly with the steak and crust. The magma? This analogy only goes so far. Enjoy your darn steak!

In Your Box (serves 2)

  • 12 oz. Filets Mignon
  • 12 oz. Red Potatoes
  • 8 oz. Parsnips
  • 1 Red Onion
  • 2 fl. oz. Red Cooking Wine
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • Info
    ½ oz. Crispy Garlic
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 6 Chive Sprigs
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

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 the Ingredients

    Quarter potatoes lengthwise and cut into 1/2" pieces.

    Trim ends off parsnips and peel. Cut into 1/2" dice.

    Mince chives.

    Halve and peel onion. Cut halves into 1/4" dice.

    Crush crispy garlic. In a mixing bowl, combine crushed crispy garlic with Parmesan. Set aside.

    Pat filets dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Vegetables

    Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil.

    Add potatoes and parsnips to hot pan. Stir occasionally until lightly browned, 3-5 minutes.

    Stir in onion and 1/4 tsp. salt.

  3. 3

    Finish the Vegetables

    Place pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes.

    Carefully (pan will be hot!), stir in chives and butter until butter is melted.

    While vegetables roast, cook filets.

  4. 4

    Cook the Filets

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add filets to hot pan and cook undisturbed until browned, 2-3 minutes.

    Transfer filets to prepared baking sheet, seared side up. Coat evenly with crispy garlic-Parmesan mixture.

    Roast in hot oven until filets reach a minimum internal temperature of 145 degrees, 10-12 minutes.

    Rest cooked steaks at least 3 minutes. Reserve pan; no need to wipe clean.

    While steaks rest, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear steaks to medium-high heat and add wine, demi-glace, and 1/4 cup water.

    Bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes.

    Simmering liquids will still be bubbling slightly.

    Remove from burner and season with a pinch of pepper.

    Plate dish as pictured on front of card, placing filet on top of sauce. Bon appétit!

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