Truffle Butter Filet Mignon

There is no combo more classic than steak and potatoes, but we kicked it up a notch. Here, the premium cut is marinated in roasted garlic oil, smoked black pepper, scallions, and chives, then grilled and finished in the oven until tender and juicy. It’s served over a leek and Yukon Gold potato mash, made extra creamy with the addition of cream cheese and sour cream, then topped with a dollop of truffle butter. To balance out the richness, there’s rosemary-roasted baby carrots on the side.

Ingredients: Beef Tenderloin, Carrots, Yukon Gold Potatoes, Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Sour Cream (Cultured Cream), Leeks, Whole Milk (Pasteurized Milk, Vitamin D3), Olive Pomace Oil, Heavy Cream, Sea Salt, Leek Powder, Rosemary, White Truffle Oil (Pure Olive Oil, Artificial And Natural Flavor), Garlic, Granulated Garlic, Dried Chives, Green Onions, Smoked Black Pepper (Pepper, Smoke Flavor), Black Pepper, Dried Parsley