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L'artisan
20 minutes

L’Artisan: Seared Filets Mignons over Shrimp & Pea Orzotto

Endive Salad with Shallot Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

960 /serving

A steak night fit for summertime! Beefy cuts of filet mignon are always sure to satisfy, and this week those juicy, tender qualities stand out against a soft and cheery palate. Teeny tiny orzo pasta create the same soothing effect as a traditional risotto, but get you there quicker. It’s rich with butter and Grana Padano cheese, and fresh with lemon, shrimp and green peas. A sharp and pleasantly bitter endive and lettuce salad cuts through the richness, but leaves you feeling rich indeed.

We will send you:

  • 11oz Filets mignons
  • 225g Tiger shrimp
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Head of lettuce
  • 1 Endive
  • 100g Green peas
  • 140g Orzo
  • 25g Grana Padano (contains rennet)
  • 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, Wheat

You will need:

Medium pot
Large pan
Zester
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
16 g
Sodium
1420 mg
Total Carb
78 g
Sugars
9 g
Protein
71 g
Fibre
15 g
Preparation
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Mise en place
Zest and juice the lemon. Remove the root ends of the lettuce and endive; roughly chop and combine in a large bowl. Halve, peel and mince the shallot.
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Cook the shrimp
Pat the shrimp dry with paper towel; season with ⅓ of the spices and S&P. In a medium pot, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a cutting board. Remove the shells from the tails and cut into bite-size pieces. Reserve the pot.
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Start the orzotto
In the same pot, heat a drizzle of oil on medium. Sauté the lemon zest and ⅔ of the shallot, 30 sec. to 1 min., until fragrant. Add the orzo, 2 ¼ cups water (3 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 10 to 12 min. (12 to 14 min. for 4 portions), until the orzo is al dente and most of the liquid has been absorbed. If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
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Cook the filets mignons
Meanwhile, in a large pan, 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 and let rest for 5 min. before slicing against the grain.
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Make the salad
Meanwhile, to the bowl of lettuce and endive, add ½ the lemon juice, the remaining shallot, 2 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P; toss well.
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Finish the orzotto & serve
To the pot of orzotto, add the shrimp, peas, cheese, remaining lemon juice and spices, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the cheese has melted and the peas are tender. Divide the orzotto between your plates. Top with the filets mignons. Serve the salad on the side. Bon appétit!

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