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Spiced Filets Mignons with Asparagus Bravas

Oregano-Roasted Potatoes, Leek & Toasted Hazelnuts

Cooking time

30 minutes




830 /serving

Behold the beauty of an expertly balanced plate: each element of this elegant steak supper works to support the rest, from the fresh green snap of blanched asparagus to the finishing crunch of toasted hazelnuts. The juicy pan-seared filets mignons are smokin’ hot from a sprinkling of pimentón-driven spices, while wee potatoes and leek are festooned with fresh oregano as they roast to golden brown. That creamy-sharp bravas sauce—piquant with smoked paprika—is there to share the love.

We will send you:

  • 11oz Filets mignons
  • 450g Baby potatoes
  • 2 Garlic cloves
  • 1 Leek
  • ½ Bunch of asparagus
  • 1 Bunch of oregano
  • 30ml Tomato paste
  • 60ml Mayonnaise
  • 15ml Sherry vinegar
  • 25g Hazelnuts
  • 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Eggs, Sulphites, Hazelnuts

You will need:

Medium pot
Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
47 g
Saturated Fat
7 g
140 mg
Total Carbs
61 g
7 g
46 g
10 g
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Roast the potatoes & leek
Preheat the oven to 450°F. Halve the potatoes. Cut the white bottom of the leek into 1-inch rounds and discard the green top. On a lined sheet pan, toss the potatoes and leek with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 20 to 25 minutes, until browned and tender when pierced with a fork. Pick the oregano leaves off the stems, discarding the stems; finely chop the leaves. Halfway through the cooking time, remove the pan from the oven and add the oregano. Stir and return to the oven for the remaining time.
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Toast the hazelnuts
While the potatoes and leek roast, heat a medium, dry pan on medium. Add the hazelnuts and toast, stirring frequently, 2 to 3 minutes, until browned and fragrant. Transfer to a bowl and set aside to cool. Wipe out and reserve the pan.
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Cook the filets mignons
In the same pan, heat a drizzle of oil on medium-high. Pat the filets mignons dry with paper towel; season with ½ the remaining spice blend and 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 and let rest for 5 minutes before slicing against the grain.
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Mise en place
While the filets mignons cook, bring a medium pot of salted water to a boil. Snap off and discard the woody ends of the asparagus. Mince the garlic. Roughly chop the toasted hazelnuts. In a small bowl, make the bravas sauce by combining the mayonnaise, tomato paste, sherry vinegar and as much garlic as you’d like; season with the remaining spice blend and S&P to taste.
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Blanch the asparagus
To the pot of boiling water, add the asparagus; blanch, 1 to 2 minutes, until bright green. Drain the asparagus and transfer to a plate lined with paper towel; season with S&P.
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Plate your dish
Divide the sliced filets mignons, roasted potatoes and leek, and asparagus between your plates. Spoon the bravas sauce over the asparagus and garnish with the toasted hazelnuts. Bon appétit!

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