Valentine's Day Filet Mignon with Sour Cream and Chive Mash
With Red Wine-Chocolate Bordelaise, Green Beans, and Chocolate Mousse
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
A note about serious food allergies
If a Whitman's Sampler and a stack of coupons for "Free Hugs" were included in your plans for Valentine's Day, then it's good you came to us when you did. Treat your one-and-only right with the tenderest cut of steak there is: Filet. Mignon. Hold the ketchup for this juicy, melt-in-your-mouth cut of beef and luxuriate your taste buds instead in a rich red wine-chocolate sauce. Finish your meal off with the refined, but oh-so-irresistible chocolate mousse and make this a Valentine's Day to remember.
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
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
Prepare the Ingredients, Boil Potatoes, and Make Mousse
Place a mixing bowl in freezer. Preheat oven to 400 degrees and prepare a baking sheet with foil. Rinse produce and pat dry. Peel potatoes and cut into 1” cubes. Bring a small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil. Reduce to a simmer and cook until tender, about 18 minutes. Trim green beans. Mince chives. Remove bowl from freezer and add mousse mix and heavy cream. Whisk until smooth, transfer to 2 serving dishes, and refrigerate.
Sear the Steak
Warm a medium pan over high heat. Rinse steaks, pat dry, and season with a pinch of salt and pepper. Add 1 tsp. olive oil and steaks to pan and cook until nicely browned on each side, about 1-2 minutes per side. Transfer steaks to one side of prepared baking sheet and reserve pan (no need to wipe clean).
Roast Steak and Green Beans
Place green beans on opposite side of baking sheet from steaks and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast until filet reaches a minimum internal temperature of 145 degrees and beans are tender, about 8-12 minutes. Transfer to plate and set aside.
Finish the Potatoes
Place a colander in the sink. Strain potatoes and return to pot. Add sour cream, half the butter and minced chives (reserve some chives to garnish potatoes). Mash until smooth and season to taste with salt and pepper.
Make the Sauce
Warm the same pan used to sear steaks over medium-high heat. Add red cooking wine and reduce to a glaze, about 1 minute. Add demi glace base, 1 tsp. chocolate syrup (reserve remaining 2 tsp. to garnish mousse), and ½ cup water. Whisk to combine and cook until slightly thickened, about 1 minute. Remove pan from heat and add remaining butter and stir to combine. Butter will further thicken and enrich the sauce. Season to taste with salt and pepper and set aside.
Plate the Dish
Ladle a portion of sauce on a plate. Spoon mashed potatoes next to sauce and garnish with reserved chives. Arrange green beans next to potatoes. Place a steak over sauce. Garnish chilled mousse with remaining chocolate syrup and serve for dessert.
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