Classic Surf and Steak Dinner

Classic Surf and Steak Dinner

with Tarragon Cream Sauce

Long Weekend Grill
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This surf and turf dish is simple, saucy and flavourful! BBQ 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

Beef Steak

285 g



7 g


237 mL



1.5 tsp

Black Peppercorns, crushed

300 g

Yellow Potato

1 tbsp

Dijon Mustard


227 g


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
Calories1070 kcal
Fat32 g
Saturated Fat32 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber6 g
Protein66 g
Cholesterol400 mg
Sodium1840 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Cut potatoes into 1/2-inch pieces. 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. While potatoes cook, drain and rinse shrimp, then pat dry with paper towels. Pat steaks dry with paper towels, then sprinkle with crushed peppercorns and season with salt.


Roughly chop parsley. Roughly chop tarragon leaves. Trim and discard the bottom 1-inch from asparagus. Add asparagus and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt, then toss to coat. Set aside.


Heat a large non-stick 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 turn pink, 3-4 min.** Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.


Add steaks to grill. Cook steaks, flipping once, until cooked to desired doneness, 4-6 min per side.** When the steaks are almost finished, arrange asparagus on the other side of the grill. Close lid and grill, turning often, until tender, 2-3 min.


While steaks and asparagus grill, return the pan (from step 3) to medium. Add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add broth concentrate, Dijon, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl both for 4 ppl). Stir together, scraping up any browned bits in the pan, until slightly thickened, 1-2 min.


When potatoes are done, drain and return to pot, off heat. Using a masher, roughly mash in 1/4 cup cream (dbl for 4 ppl) until smooth. Stir in remaining parsley and season with salt. Slice steaks. Divide steak, shrimp, mash and asparagus between plates. Spoon tarragon sauce over steak. Sprinkle remaining tarragon over top.