Meal Kit
Culinary Collection
Ramsay’s French Onion Filet Mignon
with roasted asparagus and garlic herb mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Filets Mignon
- 5 oz. Asparagus
- 1 Onion
- 1½ oz. Roasted Garlic & Herb Butter
- 1 oz. Garlic and Herb Cheese Spread
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ⅓ oz. Butter
- ¼ oz. Sherry Vinegar
- 3 Thyme 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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Calories750
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Carbohydrates46g
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Net Carbs41g
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Fat48g
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Protein37g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Medium Pot
- 1 Potato Masher
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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 Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water and 2 tsp. salt to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add cheese spread, half the garlic & herb butter (reserve remaining for steaks), 1/4 tsp. salt, and a pinch of pepper to pot. Mash until desired consistency is reached.If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Trim woody ends off asparagus.
Stem and mince thyme.Halve and peel onion. Slice halves into thin strips.Pat steaks dry and season with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Make the French Onion Demi
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add onions to hot pan and stir occasionally until softened, 3-5 minutes.
Reduce heat to medium-low and stir occasionally until onions have a deep caramel color, 15-20 minutes. To help caramelize onions evenly, add 1 Tbsp. water as necessary as onions begin to brown.Add vinegar, thyme, and a pinch of salt and pepper. Stir occasionally until vinegar evaporates, 1-2 minutes.Add demi-glace and 1/4 cup water. Stir occasionally until reduced by half, 3-5 minutes.Remove from burner. Stir in plain butter. Set aside. -
4 Roast the Asparagus
Add asparagus to prepared baking sheet. Evenly top with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into asparagus. Spread into a single layer and roast in hot oven until tender, 10-12 minutes.
If asparagus are thinner than a pencil, check for doneness sooner.Carefully remove from oven.While asparagus roast, continue recipe. -
5 Cook Steaks and Finish Dish
Place another medium non-stick pan over 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.Add remaining garlic & herb butter and let melt. Carefully tilt pan towards you with steaks at top of pan and, using a large spoon, baste steaks with melted butter from bottom of pan until evenly coated, 1-2 minutes.Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.Stir remaining butter from pan and accumulated steak juices into French onion demi.Plate dish as pictured on front of card, topping steak with French onion demi. Bon appétit!
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