Classic Surf and Striploin 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 topped with a creamy tarragon and Dijon mustard sauce. It's luxurious and easy.
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
370 g
Striploin Steak
285 g
Shrimp
(Contains: Shrimp)
7 g
Tarragon
113 mL
Cream
(Contains: Milk)
1 tsp
Cracked Black Pepper
350 g
Yellow Potato
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
227 g
Brussels Sprouts
1 unit
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
- 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 for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.
Si vous avez choisi la portion double de contre-filet, la cuire de la même façon que la recette vous indique de cuire la portion régulière de steak de haut de surlonge.
