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
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.
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
Large 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
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.
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.
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.
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.
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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