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Steak & Shrimp in a Creamy Thyme Sauce

Steak & Shrimp in a Creamy Thyme Sauce

with Zesty Roasted Green Beans & Crispy-Onion-Topped Mashed Potatoes

Surf & Turf
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No need to make a reservation at the fancy chophouse downtown—bring the white tablecloth vibes to your dinner table with this surf ’n’ turf dish. Shrimp and steak are seared to perfection, then drizzled with a luxurious pan sauce of crème fraîche, thyme, lemon juice, butter, and shallot. The iconic duo is paired with lemony roasted green beans, plus potatoes that are mashed with more crème fraîche and topped with crispy fried onions for texture. Our compliments to the chef!

Allergens:ShellfishMilkWheat

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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

¼ ounce

Thyme

1 unit

Lemon

10 ounce

Shrimp

(ContainsShellfish)

6 ounce

Green Beans

4 tablespoon

Creme Fraiche

(ContainsMilk)

10 ounce

Bavette Steak

1 unit

Chicken Demi-Glace

(ContainsMilk)

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat63 g
Saturated Fat26 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber11 g
Protein68 g
Cholesterol370 mg
Sodium1400 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4), leaving remaining sprigs whole.

2

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

3

• While potatoes cook, toss green beans on a baking sheet with a large drizzle of olive oil; season with salt and pepper. • Roast on top rack until golden brown and tender, 12-15 minutes. • Top with a squeeze of lemon juice and a pinch of lemon zest to taste.

4

• While green beans roast, pat steak dry with paper towels; season with salt and pepper. • Rinse shrimp and pat dry with paper towels. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Heat a large drizzle of olive oil in same pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

5

• Heat same pan over medium-high heat. Add 1 TBSP butter and shallot; cook until softened, 1-2 minutes. • Stir in demi-glace, whole thyme sprigs, ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove pan from heat; remove and discard thyme sprigs. • Stir in remaining crème fraîche until smooth. Add lemon juice to taste and season with salt and pepper.

6

• Thinly slice steak against the grain. Divide potatoes, green beans, steak, and shrimp between plates. Sprinkle potatoes with crispy onions. Spoon creamy lemon thyme sauce over steak and shrimp. Sprinkle with thyme leaves and serve with any remaining lemon wedges on the side.