Seared Filets Mignons over Shrimp & Pea Spring Orzotto
Endive Salad with Shallot Vinaigrette
A steak night fit for springtime! Beefy cuts of filet mignon are always sure to satisfy, and this week their juicy, tender qualities stand out against a soft and cheery seasonal palate. Teeny tiny orzo pasta creates the same soothing effect as a traditional risotto, but gets you there more quickly. 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:
Shallot (or onion)
Grana Padano (contains rennet)
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:
2 or 4 tbsp Butter
Salt & pepper (S&P)
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.