Surf ‘N’ Turf with Lemon-Thyme Sauce
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Surf ‘N’ Turf with Lemon-Thyme Sauce

Surf ‘N’ Turf with Lemon-Thyme Sauce

plus Zesty Roasted Asparagus & Crispy-Onion Mashed Potatoes

No need to make a reservation at a fancy chophouse—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 asparagus, plus potatoes mashed with more crème fraîche and topped with crispy fried onions. Our compliments to the chef!


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

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit


¼ ounce


1 unit


10 ounce


(Contains Shellfish)

6 ounce


4 tablespoon

Crème Fraîche

(Contains Milk)

10 ounce

Bavette Steak

1 unit

Chicken Demi-Glace

(Contains Milk)

1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery

5 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories970 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber7 g
Protein51 g
Cholesterol340 mg
Sodium1460 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.


Medium Pot
Potato Masher
Baking Sheet
Large Pan
Medium Bowl
Paper Towel



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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.

Cook Potatoes

• 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 drained 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.

Roast Asparagus

• While potatoes cook, trim and discard bottom 1 inch from asparagus; toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 10-12 minutes. • Carefully toss with a squeeze of lemon juice and a pinch of lemon zest to taste.

Cook Steak & Shrimp

• While asparagus roasts, pat steak* dry with paper towels; season with salt and pepper. • Rinse shrimp* under cold water 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 steak 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 shrimp to a medium bowl and cover to keep warm. Wipe out pan.

Make Sauce

• Heat same pan over medium-high heat. Add 1 TBSP butter and minced shallot; cook until butter has melted and shallot is softened, 1-2 minutes. • Stir in demi-glace, whole thyme sprigs, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until sauce is 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.

Finish & Serve

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

Steak is fully cooked when internal temperature reaches 145º.

Shrimp are fully cooked when internal temperature reaches 145º.