Beef Filet Mignon

Hand-cut steak, loaded baked potato, New Orleans bordelaise butter.

Beef Filet Mignon: Prep Time 15-20 minutes 

• Note that the filet is already cooked to the rare stage. The filet can be reheated either in a pan on the stovetop or in the oven.  
• First, remove the filet from the vacuum bag and blot dry with paper towels.  
• Season the steak on both sides using the provided Kosher salt and ground black pepper. 

• Place a skillet or sauté pan on a burner at medium-high heat. Turn your oven hood vent on.  
• Add the provided canola oil to the pan.  
• When you see shimmer or waves in the pan, using tongs carefully place the steak in the pan. Allow the steak to sear for 4 to 5 minutes. 
• Flip the steak using tongs and cook an additional 1 to 2 minutes.  
• Turn off the heat and place the compound butter on top of the steak. 

• If using the oven, preheat the oven to 450 degrees, place the steak on a foil-covered sheet pan and drizzle the steak with the provided canola oil. 
• Place in the preheated oven for 5 to 6 minutes, until heated. Top with the compound butter and leave in the oven for about 30 seconds. 
• If you want the steak cooked up to a different temperature, like medium rare, medium, medium-well, or well done, increase the cooking time by one and a half to two minutes for each temperature level. 
• The potato can be reheated in the oven or in the microwave. To reheat the potato in the oven, place the foil-wrapped potato in a preheated 450-degree oven for about 10 minutes.  
• If using the microwave, remove the potato from the foil and wrap the potato in a wet paper towel and use one-minute intervals on high heat for about three minutes. 
• Once everything is heated, put the steak, with the butter on top, in the center of a dinner plate and put the potato to the side of the steak. Cut the potato in the center and push the end towards each other the open up the potato.  
• Season and dress the potato as desired.  
• Enjoy! 

Single Serving

Allergens: Dairy