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Ready in 30 minutes

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

Roasted Fingerling Potatoes, Romanesco & Hazelnuts

Cooking time

30 minutes




960 /serving

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.

We will send you:

  • 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)

Contains: Hazelnuts, Milk

You will need:

Large pan
2 Sheet pans
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
61 g
Saturated Fat
29 g
1450 mg
Total Carb
60 g
10 g
48 g
10 g
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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.
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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.
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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.
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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.
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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.
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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!

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