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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
360 g
Yellow Potato
1 tbsp
Dijon Mustard
(Contains: Mustard)
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*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°. Wash and dry all produce.
Cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven, until golden-brown, 12-14 min. While broccoli roasts, 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. While potatoes cook, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over crushed peppercorns and season with salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden-brown, 2-3 min per side. Remove pan from heat, then transfer steak to another baking sheet. Bake in the middle of the oven until cooked to desired doneness, 5-9 min.**
Heat the same pan over medium. 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 and cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl), to the same pan and swirl the pan to melt. Add broth concentrate, Dijon 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 the bottom of the pan, until slightly thickened, 1-2 min.
When potatoes are done, drain and return to the same pot, off heat. Mash 1/4 cup cream (dbl for 4 ppl) into potatoes until smooth. Stir in remaining parsley and season with salt. Slice steak. Stir any steak juices from the baking sheet into the tarragon cream sauce. Divide steak, shrimp, mash and broccoli between plates. Spoon sauce over steak. Sprinkle remaining tarragon over top.
