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L'artisan

Burnt Orange-Ponzu Filet Mignons

with Brussels Sprouts & Spiced Potatoes

Cooking time

35 minutes

Servings

2/4

Calories

630 /serving

No reservations required for this five-star dining experience. Tender filet mignon steaks are pan-seared along with slices of sweet navel orange, which become caramelized in the pan. You’ll make an aromatic reduction to pour over your sizzling meat using ginger, scallions and ponzu, a Japanese citrus-based sauce. Add roasted baby potatoes and sautéed Brussels sprouts as the perfect sides. Rich and bold flavours make this meal right for any occasion.

We will send you:

  • 11oz Filet mignon
  • 450g Baby potatoes
  • 20g Ginger
  • 2 Scallions
  • 225g Brussels sprouts
  • 1 Orange
  • 6g Black & white sesame seeds
  • 30ml Ponzu lime sauce
  • 5g Burnt-orange filet mignon spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

2 Large pans (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Olive oil
Total Fat
24 g
Saturated Fat
6 g
Sodium
610 mg
Total Carbs
62 g
Sugars
13 g
Protein
44 g
Fibres
12 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if very large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, cut off and discard the stem ends of the Brussels sprouts; halve lengthwise (or quarter if very large). Halve the orange crosswise and juice 1 half; peel and thinly slice the other half into rounds. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Sautée the Brussels sprouts
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the Brussels sprouts; season with S&P. Cook, stirring occasionally, 7 to 10 minutes, until lightly browned and crisp-tender.
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Cook the filets & char the oranges
While the Brussels sprouts cook, in another large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the filets dry with paper towel; season with the spice blend and S&P. Add the filets* and orange slices to the pan. Cook, 2 to 3 minutes per side or until the filets are cooked as desired and the orange slices begin to brown. Transfer the cooked filets to a cutting board, leaving any browned bits (or fond) in the pan. Transfer the orange slices to a plate. Reserve the pan. Let the filets rest for 5 minutes before slicing them against the grain.
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Make the pan sauce
While the filets rest, in the reserved pan of fond, heat a drizzle of olive oil on medium. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the orange juice, ponzu sauce and 1 tbsp water (double for 4 portions); season with S&P. Bring to a boil then reduce the heat and let simmer, scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, until the sauce has thickened; season with S&P to taste.
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Plate your dish
Divide the Brussels sprouts, potatoes, filets and orange slices between your plates. Spoon the pan sauce over the filets. Garnish the filets with the sesame seeds and as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.