Classic Surf and Steak Dinner

In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. While potatoes cook, drain, then pat shrimp dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.

While steak roasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden, 2-3 min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast, in middle of oven, until cooked to desired doneness, 5-9 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp, garlic and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside. (TIP: Cook in two batches for 4 ppl.)

To the same pan, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, 1/4 cup cream and 1/4 cup water (dbl all for 4 ppl). Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1-2 min.