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Lartisan filets mignonswith demi glace cream sauce - Extra large standard

L’Artisan: Filets Mignons with Demi-Glace Cream Sauce

Roasted Fingerling Potatoes, Romanesco & Hazelnuts

960 cals

30 mins

Description

We’re filet really good about this one! Dark and delicious, demi-glace is a classic match for saucing beef—and with a touch of cream, garlic and shallot, it absolutely shines on these ultra-tender seared steaks. Round out each plate with a serving of haute veggies. Roasted fingerling potatoes and spears of eye-catching romanesco are respectively finished with fresh chives and the rich crunch of hazelnuts. Meat and potatoes get an upscale makeover.

Contains:

Hazelnuts, Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 11oz Filets mignons

  • 450g Fingerling potatoes

  • 1 Bunch of chives (or garlic chives)

  • 1 Shallot (or onion)

  • 1 Head of romanesco

  • 25g Hazelnuts

  • 15g Minced roasted garlic

  • 12g Beef demi-glace

  • 120ml Heavy cream

  • 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Nutrition

Total fat

61g

Saturated Fat

29g

Sodium

1450mg

Total carbs

60g

Sugar

10g

Protein

48g

Fibres

10g

Recipe Instructions

L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Halve the potatoes lengthwise. Remove the core of the romanesco; cut the head into small florets. Roughly chop the hazelnuts. Thinly slice the chives. Halve, peel and thinly slice the shallot.
L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #2 Roast the vegetables
Step 2: Roast the vegetables
On a lined sheet pan, toss the romanesco with a generous drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. On a second lined sheet pan, toss the potatoes with a generous drizzle of oil and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #3 Toast the hazelnuts
Step 3: Toast the hazelnuts
Meanwhile, heat a large, dry pan on medium. Add the hazelnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #4 Cook the filets mignons
Step 4: Cook the filets mignons
Pat the filets mignons dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the filets mignons* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #5 Make the sauce
Step 5: Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and shallot. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add 3 tbsp butter (double for 4 portions) and a pinch of pepper. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
L’Artisan: Filets Mignons with Demi-Glace Cream Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the vegetables and filets mignons between your plates. Spoon the sauce over the filets mignons. Garnish the romanesco with the hazelnuts and the potatoes with the chives. Bon appétit!