Filet Mignon with Smoked Gouda-Potato Gratin Recipe

Meal Kit

Culinary Collection

with bordelaise sauce and buttered green beans

Prep & Cook Time:40-50 min.

Difficulty Level:Intermediate

Spice Level:Not Spicy

Cook Within:6 days

Contains:Milk

All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!

A note about serious food allergies

Filet Mignon with Smoked Gouda-Potato Gratin Recipe - Home Chef (2)

We all know how special an indulgence a steak meal can be. Specifically, the tender filet mignon, a cut of beef that melts in your mouth. The filet gets an assist from a rich, buttery demi-glace sauce that'll have you licking your plate clean. Rounding out this meal is a delectable Gouda gratin and hearty green beans. Indulge away, as if every day was a special day. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

ordownload recipe

12oz.Yukon Potatoes
12oz.Filets Mignon
8oz.Green Beans
4oz.Light Cream
2Green Onions
1oz.Smoked Gouda Slices
4tsp.Natural Beef Flavor Demi-Glace Concentrate
&frac13;oz.Butter

Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.

Nutrition(per serving)gqRZ8XqE
Calories
680
Carbohydrates
See Also
Spicy Mexican Red Lentils Recipe - easy vegetarian chili alternative!
47g
Net Carbs
42g
Fat
35g
Protein
45g
Sodium
1400mg

Olive Oil
Salt
Pepper
Cooking Spray

1Baking Sheet
1Small Oven-Safe Casserole Dish
1Colander
1Medium Pot
1Medium Non-Stick Pan

Before You Cook

Turn oven on to 400 degrees. Let preheat, at least 10 minutes
Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
Prepare a baking sheet with foil
Prepare a small casserole dish with cooking spray
Ingredient(s) used more than once: green onions

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

Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.Tear Gouda into small pieces.Trim ends off green beans.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Bake the Gratin
Drain potatoes into a colander and return to pot. Place pot over medium-high heat.
Add cream and green portions of green onions. Bring to a boil and remove from burner. Stir in half the Gouda, 1/4 tsp. salt, and a pinch of pepper.Transfer potatoes to prepared casserole dish. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Top with remaining Gouda and bake in hot oven until cheese browns, 15-18 minutes.While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results.Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat. Add green beans and 1/4 cup water to hot pan.
Bring to a simmer and cook until bright green and tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesSeason with 1/4 tsp. salt and a pinch of pepper. Transfer green beans to a plate.Wipe pan clean and reserve.
Make the Bordelaise Sauce
Return pan used to cook green beans to medium heat. Add demi-glace, 1/2 cup water, and white portions of green onions. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly.Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

with roasted peanuts and strawberry preserves

with candied walnuts

with pineapple, orange, yogurt, and honey

with mandarin orange and slivered almond salad

with creamed kale and charred tomatoes

with kiwis, Gala apples, Bosc pear, and orange

with strawberry, orange, and pineapple

with Brussels sprouts and roasted potatoes

with an assortment of fresh fruit

with roasted Brussels sprouts and carrots

with enchilada sauce and Oaxacan cheese

Try Home Chef with no commitment.

Skip or cancel anytime.

Get Started

Filet Mignon with Smoked Gouda-Potato Gratin Recipe - Home Chef (2024)

with bordelaise sauce and buttered green beans

Nutrition(per serving)gqRZ8XqE

Before You Cook

Start Potatoes and Prepare Ingredients

Bake the Gratin

Cook the Steaks

Cook the Green Beans

Make the Bordelaise Sauce

References