Filet Mignon with Asparagus & Blue Cheese Butter

This fan-favorite dinner kit couldn't be easier to prepare, but you'll still feel like a gourmet chef! Filets mignon are pan-roasted for a perfect, flavorful crust, while remaining supremely tender. The filets are topped with a mouth-watering blue cheese butter and served over red bliss mashed potatoes and asparagus spears. Our signature demi-glace drizzled over the filets and potatoes is the perfect finishing touch for this special dinner.

Allergens: Milk

Ingredients: Filet mignon, red bliss mashed potatoes (cooked red bliss potatoes, milk, butter, potato flakes, cream, sea salt, potato starch, vegetable stock (onion, leek, celeriac, celery, carrot, tomato, potato, parsley, garlic, bay leaf, rosemary extract), spice, citric acid), asparagus, demi-glace (beef stock (water, beef, carrot, onion, celery, papaya, leek, tomato, rosemary, garlic, tomato paste, spices), yeast extract, water, salt, tomato paste, sugar, Worcestershire sauce (malt vinegar, apple, orange, lemon, molasses, cloves, ginger, cayenne pepper), garlic powder), chablis wine (contains sulfites), tomato paste, cornstarch, canola oil, butter, sea salt, honey, oat flour, sugar, caramelized sugar powder, onion powder, garlic powder, quinoa powder, yeast extract, spices, xantham gum, lactic acid), rosemary blue cheese butter (butter, blue cheese, sea salt, rosemary)

Supplies to gather

  • Preheated oven (middle rack at 500°F)
  • Oven-safe saute pan (10 inches or larger)
  • Kitchen knife & cutting board
  • Cooking spoon
  • Microwave-safe bowl
  • Kitchen tongs
  • Plate
  • Kitchen towel
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set oven rack to the middle position, and preheat to 500°F. Gently wash the asparagus, then use your kitchen knife and cutting board to trim off and discard the bottom ½ inch. Place the filet mignon onto paper towels, and pat dry. Lightly season both sides with salt and pepper.

Place a saute pan onto the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium-high. When oil is hot, place the filet mignon into the pan, and lower the heat to medium. Be careful for any oil splatter. Cook for 3-4 min to develop a browned crust. Then use tongs to turn over the filets, and cook for 2 min.

Next, add the asparagus to the pan, and use the tongs to arrange the filet mignon on top of the asparagus. Place the pan into the oven, and cook for 3 min for medium-rare, or cook to your desired doneness*.

Step 2

Meanwhile, empty the red bliss mashed potatoes into a microwave-safe bowl. Cover the bowl with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 45 sec.

When the filet mignon reaches your desired doneness, use a dry, folded kitchen towel to carefully remove the pan from the oven. Top each filet with the rosemary blue cheese butter, and return the pan to the oven. Cook for 30 sec. Then carefully remove the pan from the oven. Use tongs to transfer the asparagus from the pan to the serving plates.

Remove the filet mignon from the pan, and set aside on a cutting board to rest for 2 min.

Please note: cooking times may vary due to different stovetop appliances and temperatures. Adjust cooking times accordingly.

Step 3

Return the pan to the stovetop. Careful, the handle is hot! Add the demi-glace, and set the heat to low. Bring the sauce to a simmer, and cook for 1 min or until the sauce reduces slightly. Turn off the heat.

Let’s plate: spoon the red bliss mashed potatoes onto the center of the plate alongside the asparagus. Set the filet mignon on top, and spoon the demi-glace over the filet and mashed potatoes.

Time (mins)Donenes
Rare2.5
Medium-Rare3
Medium4
Well Done5+

* Our chef recommends cooking to medium-rare