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
A note about serious food allergies
Mesquite… the word itself brings up visions of cook-outs, dusty sunsets over hot plains, and a dinner bell ringing melodically in the distance. Do those images translate to flavors? They do in this filet mignon stunner, a western delight mixed with cheddar mashed potatoes and healthy green beans. But the star, of course, is the smoky, salty, make-your-tastebuds-dance-the-conga flavoring on these steaks. It's the type of flavor magic that transports while satiating, bringing you into a new (old) world.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Peel and cut potatoes into 1" dice.
Trim ends off green beans.
Pat filets mignon dry, and season both sides with mesquite seasoning.
Make the Mashed Potatoes
Bring a medium pot with diced potatoes covered by water to a boil. Cook until tender, 18-20 minutes.
Drain potatoes in a colander. Return to pot and add cheese, ¼ the cream (reserve remaining for adjusting consistency and sauce), ¼ tsp. salt, and a pinch of pepper.
Mash until smooth, adding remaining cream 1 Tbsp. at a time until desired consistency is reached. Do not to use more than half the cream total, as half is needed for sauce.
While potatoes cook, roast green beans.
Start the Green Beans and Steaks
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven 8-10 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 2 minutes per side.
Remove pan from burner.
Finish the Green Beans and Steaks
Transfer steaks to baking sheet with green beans, moving beans to one side to make room.
Reserve pan; no need to wipe clean.
Roast until beans are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest steaks at least 3 minutes.
While steaks rest, make sauce.
Finish the Dish
Pour remaining cream and accumulated juices from resting steaks into pan used to sear steaks.
Bring to a boil over medium heat. Stir constantly until smooth and a line can be drawn in sauce, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing steaks with sauce. Bon appétit!
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