Meal Kit
Culinary Collection
Oscar-Style Filet Mignon
with asparagus and roasted fingerling potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
- Gluten-Smart
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 10 oz. Filets Mignon
- 5 oz. Asparagus
- 1 Shallot
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0.84 oz. Mayonnaise
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⅘ oz. Lemon Garlic Butter
- 1 Tbsp. Minced Garlic and Parsley
- 1½ tsp. Steak Seasoning
- 1 tsp. Potato Spice Seasoning
- ½ tsp. Garlic and Parsley Seasoning
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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Calories580
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Carbohydrates39g
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Net Carbs32g
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Fat32g
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Protein35g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
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
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If using pork chops, pat dry. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, 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.
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1 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 1/2" pieces.
Halve potatoes lengthwise.Peel and halve shallot. Slice thinly.Pat steaks dry and season both sides with steak seasoning. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with sunflower oil and potato seasoning. Spread into a single layer.
Roast in hot oven until golden-brown and fork-tender, 18-20 minutes.While potatoes roast, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Tent with foil and rest, 3 minutes.Wipe pan clean and reserve. -
4 Cook the Asparagus
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add asparagus, shallots, and garlic and parsley seasoning to hot pan. Stir occasionally until tender, but still crisp, 6-8 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Place butter in a microwave-safe bowl. Microwave uncovered until heated through, 20-30 seconds.
Remove from microwave. Stir mayonnaise vigorously into butter until combined. This is emulsification; mixing two or more things that are normally un-mixable. If sauce doesn't combine, stir in cold water, 1 tsp. at a time, until sauce comes together.Plate dish as pictured on front of card, topping steak with asparagus, then sauce. Bon appétit!
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