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.
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)
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt*
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.