with Tarragon Cream Sauce

Yield: 2

Adapted from: Hello Fresh

Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy Tarragon mustard sauce.
Prep: 5 Cook: 35

• 12oz beef steak
• 10oz shrimp
• ¼oz tarragon
• 8oz heavy cream
• 1½tsp black peppercorns, crushed
• 10oz yellow potato
• 1TBS Dijon mustard
• 8oz broccoli, florets
• 1oz beef broth concentrate
• ¼oz parsley
• salt & pepper
• 1tsp cooking oil
• 1TBS butter

Roast broccoli:

Cut broccoli into bite-sized pieces. Toss broccoli with 1 TBS oil on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into ½-inch pieces. Roughly chop parsley and tarragon leaves.

Cook potatoes:

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

Cook steak:

Heat a large non-stick pan over medium-high heat. When hot, add ½ TBS oil, then steak. Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.

Cook shrimp:

Heat the same pan over medium heat. When hot, add 1 TBS oil, then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3- to 4-min. Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.

Make tarragon sauce:

Add 1 TBS butter and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, ¼ cup cream and ¼ cup water. Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.

Finish and serve:

When potatoes are done, drain. Return to the pot, off heat and mash in ¼ cup cream until smooth. Stir in remaining parsley and season with salt.

Slice steak.

Stir any steak juice from the baking sheet into the sauce.

Divide steak, shrimp, mashed potato, and broccoli between plates.

Spoon sauce over steak. Sprinkle remaining tarragon over plate.