Classic Surf and Double 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
740 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
227 g
Brussels Sprouts
1 unit
Beef Broth Concentrate
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.