Roast broccoli: <\/strong><\/p>\n Cut broccoli<\/strong> into bite-sized pieces. Toss broccoli<\/strong> with 1 TBS oil<\/strong> on a parchment-lined baking sheet. Season with salt.<\/strong> Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes<\/strong> into \u00bd-inch pieces. Roughly chop parsley<\/strong> and tarragon<\/strong> leaves.<\/p>\n Cook potatoes: <\/strong><\/p>\n Combine potatoes,<\/strong> 2 tsp salt<\/strong> and enough water<\/strong> 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,<\/strong> then pat dry with paper towels. Pat steak<\/strong> dry with paper towels, then sprinkle over peppercorns<\/strong> and season with salt.<\/strong><\/p>\n Cook steak: <\/strong><\/p>\n Heat a large non-stick pan over medium-high heat. When hot, add \u00bd TBS oil,<\/strong> then steak.<\/strong> Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak<\/strong> to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.<\/p>\n Cook shrimp: <\/strong><\/p>\n Heat the same pan over medium heat. When hot, add 1 TBS oil,<\/strong> then shrimp<\/strong> and half the parsley.<\/strong> Cook, stirring occasionally, until shrimp<\/strong> just turns pink, 3- to 4-min. Season with salt.<\/strong> Transfer shrimp<\/strong> to a plate. Cover with foil to keep warm and set aside.<\/p>\n Make tarragon sauce: <\/strong><\/p>\n Add 1 TBS butter<\/strong> and swirl the pan to melt. Add broth concentrate, mustard,<\/strong> half the tarragon,<\/strong> \u00bc cup cream<\/strong> and \u00bc cup water.<\/strong> Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.<\/p>\n Finish and serve: <\/strong><\/p>\n When potatoes<\/strong> are done, drain. Return to the pot, off heat and mash in \u00bc cup cream<\/strong> until smooth. Stir in remaining parsley<\/strong> and season with salt.<\/strong><\/p>\n Slice steak.<\/strong><\/p>\n Stir any steak juice from the baking sheet into the sauce.<\/strong><\/p>\n Divide steak, shrimp,<\/strong> mashed potato<\/strong>, and broccoli<\/strong> between plates.<\/p>\n Spoon sauce<\/strong> over steak.<\/strong> Sprinkle remaining tarragon<\/strong> over plate.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bcoz tarragon 8oz heavy cream 1\u00bdtsp black peppercorns, crushed 10oz yellow potato 1TBS Dijon mustard 8oz broccoli, florets 1oz beef broth concentrate \u00bcoz parsley salt & pepper 1tsp cooking oil 1TBS butter Roast broccoli: Cut broccoli into bite-sized pieces. Toss broccoli…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SurfandTurfServe.jpg?resize=150%2C150\")
<\/p>\n