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Classic Surf and Steak Dinner
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Classic Surf and Steak Dinner

Classic Surf and Steak Dinner

with Tarragon Cream Sauce

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!

Allergens:
Crustacean/Crustacé
Milk
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Top Sirloin Steak

285 g

Shrimp

(Contains Crustacean/Crustacé)

7 g

Tarragon

237 mL

Cream

(Contains Milk)

1.5 tsp

Black Peppercorns, crushed

300 g

Yellow Potato

1 tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

227 g

Broccoli, florets

1 unit

Beef Broth Concentrate

7 g

Parsley

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

½ tsp

Salt and Pepper*

1 tsp

Salt*

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Nutrition Values

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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Paper Towel
Strainer
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Measuring Cups

Instructions

ROAST BROCCOLI
1

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.

COOK POTATOES
2

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.

COOK STEAK
3

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.**

COOK SHRIMP
4

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.)

MAKE TARRAGON SAUCE
5

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.

FINISH AND SERVE
6

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.

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