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Gluten Free

Herb & Mustard-Crusted Filet Mignon

with Truffle Mashed Potatoes & Garlic Broccolini

Cooking time

30 minutes




620 /serving

At first glance it would seem difficult to find a side that could live up to a luxuriously juicy and tender filet mignon, especially one that is perfectly seasoned with a delicate balance of whole grain mustard and brown sugar. Yet we think we’ve done just that with our rich and creamy mash, incorporating a pat of butter and just the right amount of truffle oil. Vibrant broccolini quickly sautéed with garlic and scallions complements our crusted steak and truffled potatoes. A fresh chive garnish adds the crowning touch to a meal that will only grow more delicious with every bite.

We will send you:

  • 310g Filet mignon
  • 450g Potatoes
  • 2 Garlic cloves
  • 1 Scallion
  • 1 Bunch of broccolini
  • 1 Bunch of chives
  • 15ml Whole grain mustard
  • 10ml Truffle oil
  • 10.5g Sweet & savoury filet mignon spice blend (dry mustard, brown sugar, cracked black pepper, kosher salt)

You will need:

Medium pot
Medium pan
Large oven-safe pan
1(2) tbsp Butter
Salt & pepper
Total Fat
27 g
Saturated Fat
9 g
340 mg
Total Carb
51 g
6 g
44 g
6 g
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Prepare the truffled potato mash
Bring a medium pot of salted water to a boil. Peel and medium dice the potatoes. Add to the pot of boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ a cup of the cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions) and the truffle oil. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P to taste. Transfer to a serving dish and set aside in a warm spot.
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Mise en place
While the potatoes cook, preheat the oven to 450°F. Cut off and discard the stem ends of the broccolini. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Thinly slice the garlic. Thinly slice the chives. In a small bowl, combine the spice blend, mustard and ⅓ tbsp water (double for 4 portions).
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Cook the filets mignons
In a large oven-safe pan, heat a drizzle of oil on medium-high. Pat the filets dry with paper towel; season with S&P. Add to the pan and cook, 2 to 3 minutes on the first side. Flip the filets and divide the mustard mixture on top of each filet. Transfer the pan to the oven and cook, 6 to 8 minutes, until cooked as desired.
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Cook the broccolini
While the filets mignons cook, in a medium pan, heat a drizzle of oil on medium heat. Add the garlic and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccolini and 1 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the broccolini is crisp-tender.
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Plate your dish
To the pot of mashed potatoes, add the green tops of the scallions; stir to combine. Divide the truffled mashed potatoes between your plates. Top with the garlic broccolini and crusted filets mignons. Garnish with the chives. Bon appétit!

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