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Classic Surf and Steak Dinner

Classic Surf and Steak Dinner

with Tarragon Cream Sauce

Special
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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!

Allergens:Crustacean/CrustacéMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

285 g

Shrimp

(ContainsCrustacean/Crustacé)

7 g

Tarragon

237 mL

Heavy Cream

(ContainsMilk/Lait)

1.5 tsp

Black Peppercorns, crushed

300 g

Yellow Potato

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

227 g

Broccoli, florets

1 unit

Beef Broth Concentrate

7 g

Parsley

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

½ tsp

Salt and Pepper*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat72 g
Saturated Fat33 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber6 g
Protein66 g
Cholesterol400 mg
Sodium1990 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Strainer
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Instructions
Instructionsarrow up iconarrow up icon
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 top of oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into 1/2-inch pieces. Roughly chop parsley and tarragon leaves.

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.

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 middle of oven, until cooked to desired doneness, 5-9 min.**

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.)

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.

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.