Chef John sears filet mignon to a crust and serves it with a velvety blue cheese sauce—bold and tangy against the buttery beef. Roasted asparagus and garlic mashed potatoes make it a steakhouse plate without leaving home.
Nutritional facts
Protein
43g
Carbs
21g
Calories
600kcal
Fat
37g
Ingredients
Tenderloin Steak, Yukon Potatoes, Asparagus, Heavy Cream, Blue Cheese, Whole Milk, Butter, Canola and Olive Oil Blend, American Grana Cheese, Garlic, Extra Virgin Olive Oil, Kosher Salt, Thyme, Black Pepper
Contains milk.
Reviews
3.7
Based on 29 reviews
Wonderful
Sarah · 03/02/26
Jason · 02/26/26
I can't believe you guys call this filet mignon. because it was the toughest filet, I've ever eaten! For the extra cost I paid, I got ripped off on this meal, so I gave it to my dog!!! She liked it!
Gregory · 02/25/26
Alec · 02/24/26
I was really excited to try this, it was so overcooked and under seasoned. if you're going to offer filet mignon as a meal ask how people want it cooked. I expected this to be medium rare before rehea
Brian · 02/20/26
This is one of the better steak dishes that I’ve ordered, but I wouldn’t consider it five stars.
Julianne · 02/20/26
Eugene · 02/20/26
Jason · 02/17/26
This was amazing! Wish it was on the menu every week!
Rachelle · 02/17/26
Gristle in steak.
Jason · 02/16/26
meat was too small and overcooked
Kelsey · 02/16/26
I was a little weary of reheating a steak, but it ended up being delicious and still tender. The potatoes were lovely and had multiple different textures with a variation of smaller/larger chunks.
Anna · 02/15/26
this was very obviously not filet mignon. tough and overcooked
Kira · 02/15/26
So good, worth the extra money!
Jennifer · 02/14/26
Jason · 02/12/26
Lauren · 02/11/26
Andrew · 02/11/26
Disappointed. Very bland overall. Steak was chewy and dry. Asparagus very woody. Potatoes under seasoned.
Delores · 02/11/26
This was an over all great dinner, however the size of the steak for the additional cost was quite disappointing. Your picture shown here, is double the size of the steaks we received in out meals.
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.
