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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
285 g
Shrimp
(Contains Shrimp)
7 g
Tarragon
237 mL
Cream
1.5 tsp
Peppercorns, ground
5 unit(s)
Yellow Potato
1 tbsp
Dijon Mustard
227 g
Broccoli
1 unit(s)
Beef Broth Concentrate
7 g
Parsley
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Salt and Pepper*
1 tsp
Salt*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Cut broccoli into bite-sized pieces. On a parchment-lined baking sheet, toss broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt. Roast in top of oven, until golden-brown, 12-14 min. While broccoli roasts, cut potatoes into 1/2-inch pieces. Roughly chop tarragon leaves. Roughly chop parsley.
In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1-2 inches). 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, then pat shrimp dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.
While steak roasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden, 2-3 min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast, in middle of oven, until cooked to desired doneness, 5-9 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp, garlic and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside. (TIP: Cook in two batches for 4 ppl.)
To the same pan, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl all for 4 ppl). Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1-2 min.
When potatoes are done, drain. Return to the pot, off heat and mash in 1/4 cup cream (dbl for 4 ppl) until smooth. Stir in remaining parsley and season with salt. Slice steak. Into sauce, stir any steak juices from the baking sheet. Divide steak, shrimp, mash and broccoli between plates. Spoon sauce over steak. Sprinkle over remaining tarragon.