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Gluten Free

Surf n’ Turf with Béarnaise Sauce

& Butter Lettuce Salad

Cooking time

30 minutes




930 /serving

Whoever said you can’t have it all is about to be seriously disproven by tonight’s dinner. Pan-seared filets mignon topped with a sumptuously creamy béarnaise sauce are paired with juicy tiger shrimp. Rounding out the decadent mains are two classy and simple sides: roasted fingerling potatoes and a buttery Boston lettuce salad do just the trick to make tonight’s dinner into a white tablecloth-worthy affair.

We will send you:

  • 11oz Filets mignon
  • 225g Tiger shrimp
  • 450g Fingerling potatoes
  • 1 Shallot (or onion)
  • 1 Lettuce
  • 1 Bunch of tarragon
  • 15ml White wine vinegar
  • 30ml Mayonnaise
  • 10g Dijon mustard
  • 43ml Sour cream
  • 12g Surf n' turf spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Milk, Mustard, Shellfish, Sulphites

You will need:

Sheet pan
Parchment paper
Salt & pepper
Olive oil
Large pan (non-stick if possible)
Total Fat
54 g
Saturated Fat
11 g
1400 mg
Total Carbs
54 g
6 g
58 g
5 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and 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, separate the lettuce leaves, discarding the root end, and tear into bite-sized pieces. Peel and mince the shallot. Pick the tarragon leaves off the stems.
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Cook the filets mignon
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Pat the filets mignon* dry with paper towel; season with ½ the remaining spice blend and S&P. Add to the pan and cook, 2 to 3 minutes per side, until cooked as desired. Transfer the cooked filets to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
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Make the béarnaise sauce
Heat the same pan on medium (add a drizzle of oil if the pan seems dry). Add the shallots and cook, stirring frequently, 2 to 3 minutes until fragrant. Add up to ½ the tarragon (to taste) and ½ the vinegar. Cook, 1 to 2 minutes, until most of the vinegar has reduced. Transfer to a bowl. Add the sour cream, mayonnaise, as much mustard as you’d like (starting with ½) and 1 tbsp of water (double for 4 portions). Stir well to combine; season with S&P to taste.
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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 spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot.
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Finish & serve
In a large bowl, add the remaining vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and toss to combine. Divide the roasted potatoes, filets mignon and shrimp between your plates. Top the filets with as much of the béarnaise sauce as you’d like; garnish with as much remaining tarragon as you’d like. Serve the salad on the side. Bon appétit!

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