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Classic Surf and Steak Dinner

Classic Surf and Steak Dinner

with Tarragon Cream Sauce

Steak Night
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This surf and turf dish is simple, saucy and crispy! Pan-seared steaks, smooth mashed potatoes and garlic shrimp are 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

Top Sirloin Steak

285 g



7 g


237 mL



1 tsp

Cracked Black Pepper

360 g

Yellow Potato

1 tbsp

Dijon Mustard


227 g

Broccoli, florets

1 unit

Beef Broth Concentrate

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1170 kcal
Fat78 g
Saturated Fat34 g
Carbohydrate47 g
Sugar7 g
Dietary Fiber6 g
Protein69 g
Cholesterol405 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Paper Towel
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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. Meanwhile, cut potatoes into 1/2-inch pieces. Roughly chop parsley. Strip tarragon leaves from stems, then finely chop.


Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Pat steaks dry with paper towels, then season with salt and as much cracked black pepper as desired.


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 the pan from heat, then transfer steaks to an unlined baking sheet. Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**


Meanwhile, eat 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, then cover to keep warm.


Reduce heat to medium , then add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl the pan until melted. 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, to taste. Slice steaks. Stir any steak juices from the baking sheet into tarragon cream sauce. Divide steaks, shrimp, mash and broccoli between plates. Spoon sauce over steaks. Sprinkle remaining tarragon over top.