Meal Kit

Culinary Collection

Herb Butter Filet Mignon

with mashed potatoes and asparagus

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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
  • Under %{max_calories} calories

Delicate sauces and exotic flavors are fine, but when it’s a special occasion, we want flavors we can be sure of. This meal is full of classic combinations delightfully put together, starting with the combination of filets mignon, mashed potatoes, and asparagus, a trio often found at your best steakhouses. A garlic-tarragon butter adds that final touch of pizzazz to this classic, great for a special dinner, or any dinner you want to make special.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Filets Mignon
  • 8 oz. Asparagus
  • Info
    1 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • 2 tsp. Garlic Pepper
  • 2 Garlic Cloves
  • 1 Tarragon Sprig
  • ½ tsp. Garlic Salt

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
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large 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

Customize It Instructions

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Make the Mashed Potatoes

    Peel and cut potatoes into large evenly-sized chunks.

    Peel and halve garlic.

    Bring a medium pot with potato chunks, 3 garlic halves (reserve remaining for butter), and 2 tsp. salt covered by water to a boil.

    Once boiling, reduce to a simmer and cook until fork-tender, 14-18 minutes.

    Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add garlic salt and sour cream and mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

    While potatoes cook, continue recipe.

  2. 2

    Prepare the Ingredients

    Stem and mince tarragon.

    Trim woody ends off asparagus.

    Mince remaining garlic.

    Pat steaks dry and season both sides with garlic pepper and 1/4 tsp. salt.

  3. 3

    Make the Herb Butter

    Combine softened butter, remaining minced garlic (to taste), and half the tarragon (to taste; remaining is yours to use as you please!) in a mixing bowl.

    Form butter mixture into two equally-sized mounds. Refrigerate until plating.

  4. 4

    Cook the Steaks

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove from burner. Transfer steaks to a plate. Rest, 5 minutes.

    Wipe pan clean and reserve.

    While steaks rest, continue recipe.

  5. 5

    Cook Asparagus and Finish Dish

    Return pan used to cook steaks to medium heat and add 2 tsp. olive oil.

    Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Roll occasionally until lightly charred and tender but still crisp, 7-9 minutes.

    If asparagus is thinner than a pencil, check for doneness sooner.

    Remove from burner.

    Plate dish as pictured on front of card, topping steak with herb butter. Bon appétit!

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