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Filets Mignons with Roasted Garlic Mash

Premium Mushrooms & Caesar Salad

Cooking time

35 minutes




890 /serving

Two prized ingredients in the culinary world meet in this sumptuous dish: filets mignons and premium mushrooms. The juicy cuts of seared beef pair with the savoury umami flavour and subtle, meaty texture of the sautéed mushrooms (you’ll add them to a beefy sauce!), giving this dish its complex richness. A buttery-smooth potato mash and roasted Brussels sprouts offer classic sides, while a ruffly Caesar salad completes this elegant dining experience.

We will send you:

  • 11oz Filets mignons
  • 450g Potatoes
  • 170g Brussels sprouts
  • 1 Shallot (or onion)
  • 1 Bunch of chives
  • 2 Heads of premium lettuce
  • 115g Premium mushrooms
  • 2 Roasted garlic cloves
  • 45ml Caesar vinaigrette
  • 12g Beef demi-glace
  • 40g Croutons
  • 9g Superior Steak spice blend (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
46 g
Saturated Fat
14 g
1530 mg
Total Carbs
73 g
9 g
49 g
11 g
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Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Halve the mushrooms lengthwise. Trim off and discard the root ends of the Brussels sprouts and quarter lengthwise. Separate the lettuce leaves, discarding the root ends. Peel, halve and thinly slice the shallot. Thinly slice the chives. Mince the roasted garlic.
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Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Make the mash
While the Brussels sprouts roast, add the potatoes to the pot of boiling water. Boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add the roasted garlic, ⅓ of the chives and 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
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Cook the filets mignons
While the potatoes boil, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the filets mignons dry with paper towel; season with the remaining spice blend and S&P. Add the filets* to the pan and cook, 2 to 3 minutes per side, until cooked as desired. Transfer the cooked filets to a cutting board and let rest for 5 minutes before thinly slicing against the grain. Reserve the pan.
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Sauté the mushrooms & make the sauce
In the same pan, heat a thin layer of olive oil on medium-high. Add the mushrooms and season with S&P. Sauté, stirring occasionally, 3 to 4 minutes, until browned. Add the shallot and sauté, 30 seconds to 1 minute, until fragrant. Add the demi-glace and 2 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 30 seconds to 1 minute, until thickened. Whisk in 1 tbsp butter (double for 4 portions) and stir until combined.
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Make the Caesar salad & serve
In a large bowl, combine the lettuce, vinaigrette and croutons; season with S&P to taste. Toss to coat thoroughly. Divide the mash and roasted Brussels sprouts between your plates. Top the mash with the sliced filets mignons. Spoon the mushroom sauce over the meat. Garnish with the remaining chives. Serve the Caesar salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.