Steakhouse Filet with Herb Butter

with mashed potatoes and asparagus

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

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 filet 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)

  • Info
    1 oz. Butter
  • 12 oz. Filets Mignon
  • 12 oz. Asparagus
  • Info
    2 oz. Sour Cream
  • 2 Garlic Cloves
  • Info
    2 tsp. Roasted Garlic Peppercorn Rub
  • 2 Russet Potatoes
  • 1 Tarragon Sprig

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
    662
  • Carbohydrates
    42g
  • Fat
    35g
  • Protein
    43g
  • Sodium
    1377mg

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

  • 1

    Make the Mashed Potatoes

    Peel and cut potatoes into 1" dice. Halve garlic. Bring a medium pot with potatoes, 3 garlic halves, 8 cups water, and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes. Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream and half the butter and mash until smooth. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Season with ¼ tsp. salt. Cover and set aside. While potatoes simmer, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem and mince tarragon. Trim woody ends off asparagus. Mince remaining garlic. Pat filets dry, and season both sides with garlic peppercorn rub and ¼ tsp. salt, coating completely.

  • 3

    Make the Butter

    Combine remaining butter, garlic (to taste), and tarragon in a mixing bowl. Form butter mixture into two equally-sized disks. Refrigerate until plating.

  • 4

    Cook the Filets

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add filets to hot pan. Cook until browned and filets reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Don't worry if a charred crust forms on filets. Remove from burner. Remove filets to a plate and rest at least 5 minutes. Wipe pan clean and reserve. While filets rest, cook asparagus.

  • 5

    Cook the Asparagus

    Return pan used to cook filets to medium heat and add 2 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 7-9 minutes. Plate dish as pictured on front of card, placing butter disks on filets. Bon appétit!

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