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Classic Surf and Steak Dinner

Classic Surf and Steak Dinner

with Tarragon Cream Sauce

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This surf and turf dish is simple, saucy and crispy! Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy sauce starring Tarragon and Dijon mustard. They're the perfect partners-in-sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Top Sirloin Steak

285 g



7 g


237 mL



1.5 tsp

Black Peppercorns, crushed

300 g

Yellow Potato

1 tbsp

Dijon Mustard

(ContainsMustard, Sulphites)

227 g

Broccoli, florets

1 unit

Beef Broth Concentrate

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2.5 tbsp


½ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4435 kJ
Calories1060 kcal
Fat70 g
Saturated Fat31 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber6 g
Protein66 g
Cholesterol395 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into 1/2-inch pieces. Roughly chop parsley and tarragon leaves.


Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden, 2-3 min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired doneness, 5-9 min.**


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.*** Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside. (TIP: Cook in 2 batches for 4 ppl.)


Add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl both for 4 ppl). Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1-2 min.


When potatoes are done, drain. Return to the pot, off heat and mash in 1/4 cup cream (dbl for 4 ppl) until smooth. Stir in remaining parsley and season with salt. Slice steak. Stir any steak juices from the baking sheet into the sauce. Divide steak, shrimp, mash and broccoli between plates. Spoon sauce over steak. Sprinkle over remaining tarragon.