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Filet Mignon & Fresh Potato Gnocchi

with Cherry Tomatoes & King Oyster Mushrooms

Cooking time

30 minutes




690 /serving

Tonight, we coat our superb filet mignon steak with an intoxicating citrus and herb seasoning. This tender cut of meat is served with an elegant pasta of fresh gnocchi, Parmigiano Italiano, thyme and cherry tomatoes and finished with pan-seared king oyster mushrooms. Trust us: you don’t want to miss out on this refined, delicious L’Artisan meal!

We will send you:

  • 310g Filet mignon
  • 140g Cherry tomatoes
  • 1 Shallot (or onion)
  • 1 Bunch of thyme
  • 225g King oyster mushrooms
  • 340g Fresh gnocchi
  • 12g Beef demi-glace
  • 30g Parmigiano Reggiano
  • 9g Lemon and herb spice blend (spices (including mustard), salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
28 g
Saturated Fat
8 g
1670 mg
Total Carb
62 g
9 g
49 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Cut the mushrooms into bite-sized pieces. Halve the cherry tomatoes. Peel, halve and mince the shallot. Pick the thyme leaves off the stems; roughly chop the leaves.
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Cook the gnocchi
Add the gnocchi to the pot of boiling water. Cook, 1 to 2 minutes or until the gnocchi float to the surface of the water. Reserving ½ a cup of the pasta cooking water (double for 4 portions), thoroughly drain the gnocchi. Toss with a drizzle of olive oil to prevent sticking and set aside.
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Cook the filet mignon
While the gnocchi cooks, in a large pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Pat the filets dry with paper towel; season with ½ the spice blend and S&P. Add to the pan and cook, 2 to 3 minutes per side or until cooked to your desired degree of doneness. Transfer the cooked filets to a cutting board and let rest for 5 minutes before thinly slicing against the grain. Wipe out the pan.
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Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium-high. Add the mushrooms and cook, stirring occasionally, 2 to 3 minutes, until beginning to brown; season with the remaining spice blend and S&P to taste. Transfer the mushrooms to a plate and set aside. Add the shallots and ½ the thyme to the pan. Cook, 1 to 2 minutes, until fragrant. Add the cherry tomatoes and cook, 1 to 2 minutes until slightly softened; season with S&P to taste.
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Finish the gnocchi & serve
To the pan of cherry tomatoes, add the demi glace, reserved pasta cooking water and remaining thyme. Cook, 1 to 2 minutes until the volume has slightly reduced. Add the gnocchi and ½ the Parmesan to the pan, toss to coat; season with S&P to taste. Divide the cooked gnocchi between your plates. Top with the mushrooms and the sliced filet mignon. Garnish with the remaining Parmesan. Bon appétit!

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