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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Top Sirloin Steak
285 g
Shrimp
(Contains Crustacean/Crustacé)
7 g
Tarragon
237
Cream
(Contains Milk)
1.5
Black Peppercorns, crushed
360 g
Yellow Potato
1
Dijon Mustard
(Contains Mustard)
227 g
Broccoli, florets
1
Beef Broth Concentrate
7 g
Parsley
1
Unsalted Butter*
(Contains Milk)
3
Oil*
½
Salt and Pepper*
1
Salt*
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. Roughly chop tarragon leaves.
Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (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, using a strainer, then pat dry with paper towels. Pat steaks dry with paper towels, then season with crushed peppercorns and salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden-brown, 1-2 min per side. Remove pan from heat, then transfer steaks to another baking sheet. Bake in the middle of the oven until cooked to desired doneness, 5-8 min.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turn pink, 2-3 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, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl both for 4 ppl). Stir, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 1-2 min.
When potatoes are done, drain and return them 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 steaks. Stir any steak juices from the baking sheet into tarragon cream sauce. Divide steak, shrimp, mash and broccoli between plates. Spoon sauce over steak. Sprinkle remaining tarragon over top.