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 topped with a creamy sauce starring tarragon and Dijon mustard. They're the perfect partners-in-sauce!
The quantities provided above are averages only.
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
(Contains Milk)
1 tsp
Cracked Black Pepper
360 g
Yellow Potato
1 tbsp
Dijon Mustard
(Contains Mustard)
227 g
Broccoli, florets
1 unit
Beef Broth Concentrate
7 g
Parsley
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°. Wash and dry all produce. Cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven until golden-brown, 12-14 min. Meanwhile, cut potatoes into 1/2-inch pieces. Roughly chop parsley. Strip tarragon leaves from stems, then finely chop.
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, 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 hot, add 1 tbsp oil (dbl for 4 ppl), 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, eat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt. Transfer shrimp to a plate, then cover to keep warm.
Reduce heat to medium , then add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl the pan until melted. Add broth concentrate, Dijon, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl both for 4 ppl). Stir, scraping up any browned bits on the bottom of the pan, until sauce thickens slightly, 1-2 min.
When potatoes are done, drain and return them to the same pot, off heat. Mash 1/4 cup cream (dbl for 4 ppl) into potatoes until smooth. Stir in remaining parsley and season with salt, to taste. Slice steaks. Stir any steak juices from the baking sheet into tarragon cream sauce. Divide steaks, shrimp, mash and broccoli between plates. Spoon sauce over steaks. Sprinkle remaining tarragon over top.
