L’Artisan: Filets Mignons & Tiger Shrimp Surf ’n’ Turf
with Béarnaise Sauce & Lettuce Side Salad
Cooking time
30 minutes
Servings
2/4
Calories
750 /serving
Whoever said you can’t have it all? That phrase is about to be seriously disproven when you unleash this feast of fancy. The decadent display features pan-seared filet mignon steaks paired with juicy tiger shrimp. On the side, there’s a sumptuous mayo-based béarnaise sauce (bonjour tarragon, apple cider vinegar, sour cream and Dijon). To round out those indulgent mains, two completely classic and utterly delectable accompaniments: roasted fingerling potatoes and a soft lettuce salad. Surf ’n’ turf time!
We will send you:
- 11oz Filets mignons
- 340g Tiger shrimp
- 450g Fingerling potatoes
- 1 Shallot (or onion)
- 2 Heads of Boston lettuce
- 1 Bunch of tarragon
- 30ml Apple cider vinegar
- 30ml Mayonnaise
- 15ml Dijon mustard
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Shrimp, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Olive oil
Large pan (non-stick if possible)
Total Fat
31 g
Saturated Fat
8 g
Sodium
1660 mg
Total Carb
54 g
Sugars
7 g
Protein
67 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Halve, peel and mince the shallot. Pick the tarragon leaves off the stems.
Cook the filets mignons
Pat the filets mignons dry with paper towel; season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the filets mignons* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the béarnaise sauce
Heat the reserved pan on medium (if the pan seems dry, add a drizzle of oil). Add the shallot and sauté, scraping up any browned bits, 2 to 3 min., until fragrant. Add ½ the vinegar and up to ½ the tarragon. Sauté, 1 to 2 min., until most of the vinegar has reduced. Transfer to a bowl and add the sour cream, mayo, mustard (start with ½), 1 tbsp water (double for 4 portions) and S&P; stir well. Wipe out and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp** and cook, 2 to 3 min. per side, until opaque and cooked through.
Make the salad & serve
In a large bowl, combine the remaining vinegar, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce; toss well. Divide the potatoes, filets mignons, shrimp and salad between your plates. Garnish with the remaining tarragon. Serve the béarnaise sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
