Meal Kit
Culinary Collection
Garlic-Parmesan Crusted Filet Mignon
with red wine sauce, roasted red potatoes and parsnips
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Filets Mignon
- 12 oz. Red Potatoes
- 8 oz. Parsnips
- 1 Onion
- 2 fl. oz. Red Cooking Wine
- 1 oz. Grated Parmesan
- 1 oz. Butter
- ½ oz. Crispy Garlic
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 6 Chive Sprigs
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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Calories760
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Carbohydrates64g
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Net Carbs55g
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Fat36g
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Protein46g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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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 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 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 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 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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