Meal Kit
Culinary Collection
Ramsay’s Filet Mignon au Poivre
with Parmesan roasted fingerlings and arugula
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 10 oz. Filets Mignon
- 2 oz. Creme Fraiche
- 2 oz. Baby Arugula
- 1 oz. Grated Parmesan Cheese
- ⅖ oz. Mushroom Broth Concentrate
- ⅓ oz. Panko Breadcrumbs
- 0.28 oz. Lemon Juice
- 6 Chive Sprigs
- ¼ oz. Bacon Bits
- 1 tsp. Coarse Black Pepper
- 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.
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Nutrition (per serving)
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Calories620
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Carbohydrates37g
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Net Carbs32g
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Fat35g
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Protein40g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Plates
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 antibiotic free chicken, 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 Roast the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and top with 2 tsp. olive oil and season with garlic salt. Massage oil and seasoning into potatoes and spread into an even layer, cut-side down.Roast in hot oven until golden and crispy, 20-25 minutes, flipping and topping with half the Parmesan (reserve remaining for sauce) halfway through.While potatoes roast, continue recipe. -
2 Mince Chives and Make the Bacon Breadcrumbs
Line a plate with a paper towel.
Place a medium non-stick pan over medium-low heat. Add bacon and 1 tsp. olive oil to hot pan and stir occasionally until fat renders, 1-2 minutes.Add panko and stir occasionally until panko is golden-brown and toasted, 1-2 minutes.Remove from burner. Transfer to towel-lined plate. Wipe pan clean and reserve.While bacon breadcrumbs toast, mince chives. -
3 Cook the Steaks
Pat steaks dry and season all over with a pinch of salt.
Return pan used to toast bacon breadcrumbs to medium heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Cook time will vary depending on steak thickness; Gordon recommends checking for doneness sooner.Remove from burner. Transfer to another plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook steaks to low heat. Add half the coarse black pepper (to taste; reserve remaining for garnish) to hot pan and stir often until fragrant, 45-60 seconds.
Add 1/4 cup water and mushroom base. Stir to combine and bring to a simmer.Once simmering, stir in creme fraiche until combined, 1-2 minutes.Add remaining Parmesan and stir often until melted. Remove from burner.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Dress Arugula and Finish Dish
Combine arugula, 1 tsp. olive oil, lemon juice, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, topping steak with sauce, garnishing salad with bacon breadcrumbs, and topping potatoes with remaining Parmesan from baking sheet. Garnish dish with chives and remaining coarse black pepper (to taste). Slice steak, if desired. Bon appétit!
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