Classic Surf and Striploin Dinner
with Tarragon Cream Sauce- Shrimp
- Milk
- Mustard
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Striploin steak • Yellow potato • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Brussels sprouts • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Tarragon • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
370 g
Striploin Steak
285 g
Shrimp
(Contains: Shrimp)
7 g
Tarragon
113 mL
Cream
(Contains: Milk)
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
350 g
Yellow Potato
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
227 g
Brussels Sprouts
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut potatoes into 1/2-inch pieces.
- 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, halve Brussels sprouts (if larger, quarter them).
- Add Brussels sprouts and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper then toss to coat.
- Roast in the top of the oven until golden-brown, 20-22 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 the pan is hot, add 1 tbsp (2 tbsp) oil, 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, reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Season with salt.
- Transfer shrimp to a plate, then cover to keep warm.
- Strip tarragon leaves from stems, then finely chop.
- Reduce heat to medium, then add 1 tbsp (2 tbsp) butter to the same pan and swirl until melted.
- Add broth concentrate, Dijon, half the tarragon, 1/4 cup (1/2 cup) cream and 1/4 cup (1/2 cup) water.
- Stir, scraping up any browned bits on the bottom of the pan, until tarragon cream sauce thickens slightly, 1-2 min.
- When potatoes are done, drain and return to the same pot, off heat.
- Mash 1/4 cup (1/2 cup) cream into potatoes until smooth. Season with salt.
- Slice steaks.
- Stir any steak juices from the baking sheet into tarragon cream sauce.
- Divide steaks, shrimp, mashed potatoes and Brussels sprouts between plates.
- Spoon sauce over steaks.
- Sprinkle remaining tarragon over top.
If you've opted to get striploin steak, prep and cook in the same way the recipe instructs you to cook the sirloin.**
