Classic Surf and Striploin Steak Dinner
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Classic Surf and Striploin Steak Dinner

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.

Allergens:
Shrimp
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

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 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*

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Nutrition Values

Calories1020 kcal
Fat61 g
Saturated Fat25 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber8 g
Protein73 g
Cholesterol360 mg
Sodium1600 mg
Trans Fat1 g
Potassium1950 mg
Calcium200 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1
  • 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.
Roast Brussels sprouts and finish prep
2
  • 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.
Cook steaks
3
  • 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.**
Cook shrimp
4
  • 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. 
Make tarragon cream sauce
5
  • 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.
Finish and serve
6
  • 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.
Modularity step (under step 3)
7

If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak. 

8

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.