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Seared Filets Mignons with Porcini Butter

Cherry Tomatoes, String Peas & Baby Roasted Potatoes

Cooking time

35 minutes




710 /serving

When it comes to steak night, nothing beats classic filets mignons finished with a pat of butter that melts on contact, seeping seductively into the meat. Nothing, that is, until you discover the world of compound butters, specifically this porcini one. If plain butter is indulgent, then this umami-packed, herby mushroom butter is almost sinfully good. Dab a generous portion on your filets mignons, and serve it with roasted baby potatoes and sautéed vegetables—you’ll be putting your local steakhouse to shame.

We will send you:

  • 11oz Filets mignons
  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 450g Baby potatoes
  • 225g Snow peas (or sugar snap peas)
  • 7g Dried porcini mushrooms
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk

You will need:

Large pan (non-stick if possible)
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Small pot (or kettle)
Medium heatproof bowl
Total Fat
34 g
Saturated Fat
16 g
660 mg
Total Carbs
59 g
11 g
44 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (or quarter if very large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, 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, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. 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. Halve each pod crosswise. Peel, halve and mince the shallot. Mince the garlic. Pick the parsley leaves off the stems; finely chop the leaves, discarding the stems. In a medium heatproof bowl, combine the dried porcini mushrooms with the boiling water; let stand for at least 10 minutes. Place 3 tbsp butter (double for 4 portions) in a bowl and leave at room temperature to soften.
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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 the remaining spice blend and S&P. Add to the pan and cook, 2 to 3 minutes per side, until cooked as desired. Transfer the cooked filets to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the filets rest for at least 5 minutes before serving.
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Prepare the porcini butter
Once hydrated, drain the porcini mushrooms, reserving the liquid. Pat the mushrooms dry with paper towel and mince. To the bowl of softened butter, add the mushrooms, a splash of the reserved liquid and ⅓ of the parsley; season generously with S&P.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and shallot. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the snow peas, tomatoes and ¼ cup of the remaining porcini liquid (double for 4 portions; discard the remaining). Season with S&P. Sauté, stirring frequently, 3 to 4 minutes, until the snow peas are crisp-tender and the tomatoes begin to burst.
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Plate your dish
Divide the vegetables and filets mignons between your plates. Top the filets with a spoonful of the porcini butter. Serve the roasted potatoes on the side and garnish with the remaining parsley. Bon appétit!

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