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Ready in 30 minutes

Filets Mignons & Tiger Shrimp Surf ’n’ Turf

with Béarnaise Sauce & Lettuce Side Salad

Cooking time

30 minutes




1030 /serving

Whoever said you can’t have it all? Well, that phrase is about to be seriously disproven when you unleash this feast of fancy. The decadent display features pan-seared beefy filet mignon steaks paired with juicy tiger shrimp. On the side, there’s a sumptuously creamy mayo-based béarnaise sauce (bonjour tarragon, apple cider vinegar, sour cream and Dijon). Then, to round out those indulgent mains, two completely classic and utterly delectable accompaniments: roasted fingerling potatoes and a soft lettuce salad. Let’s go, surf ’n’ turf!

We will send you:

  • 11oz Filets mignons
  • 225g Tiger shrimp
  • 450g Fingerling potatoes
  • 1 Shallot (or onion)
  • 1 Boston lettuce
  • 1 Bunch of tarragon
  • 15ml Apple cider vinegar
  • 30ml Mayonnaise
  • 10g Dijon mustard
  • 43ml Sour cream
  • 12g 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
Salt & pepper (S&P)
Olive oil
Large pan (non-stick if possible)
Total Fat
67 g
Saturated Fat
13 g
1400 mg
Total Carb
52 g
6 g
58 g
6 g
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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.
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Mise en place
Meanwhile, separate the lettuce leaves, discarding the root end; tear the leaves into bite-size pieces. Halve, peel and mince the shallot. Pick the tarragon leaves off the stems.
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Cook the filets mignons
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the filets mignons* dry with paper towel; season with ½ the remaining spices and S&P. 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.
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Make the béarnaise sauce
Heat the reserved pan on medium (if the pan seems dry, add a drizzle of oil). Sauté the shallot, 2 to 3 min., until fragrant. Add up to ½ the tarragon and ½ the vinegar. Cook, stirring frequently, 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.
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Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Pat the shrimp** dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until opaque and cooked through.
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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. Serve the béarnaise sauce on the side. Garnish with the remaining tarragon. Bon appétit!

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