Mushroom-Crusted Filet Mignon
This dish leans all the way into umami. A tender cut of filet is crusted in porcini and seared until the outside turns deep and earthy. On the side, you’ve got creamy truffle-swirled mash, charred broccolini, and a rich mushroom demi-glace that begs to be dragged across the plate.
Nutritional facts
Protein
53g
Carbs
45g
Calories
780kcal
Fat
41g
Ingredients
Tenderloin Steak, Yukon Potatoes, Broccolini, Veal Demi-Glace Base, Whole Milk, Butter, Heavy Cream, Red Wine, Porcini Mushroom Powder, Shallot, Extra Virgin Olive Oil, Garlic, Kosher Salt, Porcini Mushroom, Kosher Salt, Truffle Oil, Black Pepper, Garlic Powder, Onion Powder, Rosemary, Thyme, Granulated Garlic, Italian Parsley, Thyme, Crushed Red Pepper, Bay Leaf
Contains milk.
Reviews
3.8
Based on 33 reviews
Very good meal. All ingredients were delicious. Even the filet was medium rare after baking meal for 15 min. In order to reduce the calories down to 600, I ate only half the potatoes and sauce.
JUDITH · 12/10/25
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About Kevin Meehan
Chef Kevin is the creative force and culinary visionary behind the Michelin-starred Kali Restaurant, one of Los Angeles’ most acclaimed dining destinations. Renowned for his vibrant and refined approach to modern Californian cuisine, Chef Kevin crafts dishes that celebrate the freshest, most exceptional ingredients from across the Golden State.
With over 30 years of experience in some of the world’s finest kitchens, Chef Kevin brings his passion, precision, and artistry to every plate. Now, through CookUnity, he’s thrilled to share his signature flavors and restaurant-quality meals beyond the walls of Kali—offering busy professionals and food lovers alike the chance to enjoy a chef-prepared, delicious meal in the comfort of their own home.
Chef Kevin and his talented team are excited to bring a taste of their Michelin-starred magic straight to your table—making every meal an experience to savor.
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