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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!

Allergens:Crustacean/CrustacéMilk/LaitMustard/Moutarde

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
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

Cream

(ContainsMilk/Lait)

1.5 tsp

Black Peppercorns, crushed

300 g

Yellow Potato

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

227 g

Asparagus

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
Calories1070 kcal
Fat32 g
Saturated Fat32 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber6 g
Protein66 g
Cholesterol400 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Strainer
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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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.