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Sirloin topped with Lemon-Paprika Shrimp

Sirloin topped with Lemon-Paprika Shrimp

plus Crème Fraîche Mashed Potatoes & Roasted Green Beans

Surf & Turf
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Surf & Turf: not just for fancy restaurants anymore! In fact, you can whip up this white-tablecloth-worthy dish from the comfort of your very own kitchen. Perfectly seared steak is drizzled with a rich Dijon-spiked pan sauce, then piled with succulent shrimp tossed in a rich compound butter. Crème fraîche mashed potatoes are the perfect accompaniment for catching any extra sauce (trust us, you won’t want to waste a drop), while roasted green beans add a satisfying crunch. There’s also charred lemon halves for adding some smoky-sweet zing. Yeah, friend, you’re about to make alllll of that!

Allergens:ShellfishMilk

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

¼ ounce

Chives

1 teaspoon

Paprika

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

10 ounce

Shrimp

(ContainsShellfish)

2 clove

Garlic

4 tablespoon

Crème Fraîche

(ContainsMilk)

6 ounce

Green Beans

14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(ContainsMilk)

2 teaspoon

Dijon Mustard

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat48 g
Saturated Fat23 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber7 g
Protein63 g
Cholesterol410 mg
Sodium1470 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
Utensilsarrow down iconarrow down icon
Large Bowl
Paper Towel
Zester
Medium Pot
Potato Masher
Strainer
Aluminum Foil
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Wash and dry all produce. Zest and halve lemon. Thinly slice chives. Place 2 TBSP butter (4 TBSP for 4 servings) in a large microwavesafe bowl; microwave until softened, 10-15 seconds. Stir in lemon zest, half the chives, and half the paprika. Season with salt and pepper; set aside. Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot (all for 4). Rinse shrimp; pat dry with paper towels. Season with salt, pepper, and remaining paprika.

2

Place potatoes and garlic cloves in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup cooking liquid; drain and return potatoes and garlic to pot. Mash with half the crème fraîche (you’ll use the rest later) and 1 TBSP plain butter (2 TBSP for 4) until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.

3

While potatoes and garlic cook, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. Place lemon halves cut sides down on same sheet. Roast on top rack until browned and tender, 12-15 minutes total (you’ll add more to the sheet in step 4). Cover with foil to keep warm, if necessary.

4

Meanwhile, pat steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak; cook until browned but not yet cooked through, 3-6 minutes per side. Turn off heat; wipe out pan. Transfer steak to sheet with green beans and lemon; roast steak to desired doneness, 4-7 minutes. (TIP: If green beans and lemon are done first, remove from sheet and continue roasting steak.) Set steak aside to rest.

5

Heat a drizzle of olive oil in pan used for steak over medium-high heat. Add shrimp; cook until pink and cooked through, 3-4 minutes. Turn off heat. Add to bowl with lemon paprika butter; toss to coat. Cover to keep warm. Wipe out pan; return to medium heat with a drizzle of olive oil. Add shallot; cook 1 minute. Stir in demi-glace, mustard, and ¼ cup water (⅓ cup for 4); cook until thickened, 2-3 minutes. Turn off heat; stir in remaining crème fraîche. Season with pepper.

6

Thinly slice steak against the grain. Divide steak, potatoes, and green beans between plates. Top steak with pan sauce and lemon paprika shrimp. Sprinkle with remaining chives. Serve with roasted lemon on the side.