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Seared Filets Mignons with Herb Butter

Smoky Potatoes, Broccolini & Spring Salad

Cooking time

35 minutes




1000 /serving

A true triple threat: every part of this stellar steak supper is so delicious it’s hard to choose a favourite. Tender filets mignons are always a winner, especially when seared to perfection and topped with a pat of slowly melting compound butter—the combo of garlic, fresh herbs and red wine vinegar is out of this world. The beef finds a match in oven-browned potatoes dusted with smoky Catalan-inspired spices, and long-stemmed broccolini that lend green elegance. A leafy side salad with string pea crunch adds a fourth dimension.

We will send you:

  • 11oz Filets mignons
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 100g Snow peas (or sugar snap peas)
  • 1 Garlic clove
  • 1 Bunch of broccolini
  • 450g Potatoes
  • 14g Herb medley (basil, chives, parsley)
  • 15ml Red wine vinegar
  • 45ml Sesame Sunshine vinaigrette
  • 20g Cornmeal
  • 14g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)

Contains: Milk, Sesame, Soy, Sulphites

You will need:

Large pan (non-stick if possible)
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
66 g
Saturated Fat
25 g
980 mg
Total Carbs
66 g
9 g
41 g
12 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. In a large bowl, combine the potatoes with a drizzle of oil; add the cornmeal, and season with ½ the spice blend and S&P. Toss until well coated. On a lined sheet pan, arrange the coated potatoes in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, place 3 tbsp butter (double for 4 portions) in a bowl to soften. Cut off and discard the stem ends of the broccolini. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod and cut the snow peas diagonally into ½ inch pieces. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the basil leaves off the stems, discarding the stems; roughly chop the leaves. Combine the herbs in a bowl. Mince the garlic.
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Cook the filets mignons
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the filets mignons dry with paper towel; season with S&P. Add the filets* to the pan and cook, 2 to 3 minutes per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the filets rest for 5 minutes before thinly slicing them against the grain.
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Make the herb butter
While the filets mignons cook, to the bowl of softened butter, add ½ the remaining spice blend, ½ the herb blend and up to ½ the garlic (to taste), then slowly add as much red wine vinegar as you’d like, stirring constantly. Season with S&P to taste; stir well.
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Sauté the broccolini
In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccolini, remaining spice blend and 2 tbsp water (double for 4 portions). Sauté, stirring occasionally, 3 to 4 minutes, until the broccolini are crisp-tender.
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Finish & serve
In a large bowl, make the salad by combining the baby greens, snow peas and remaining herb blend. Add the vinaigrette and season with S&P to taste. Toss well. Divide the roasted potatoes, broccolini and sliced filets mignons between your plates. Top the filets mignons with as much herb butter as you’d like. Serve the salad on the side. Bon appétit!

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