Surf ‘N’ Turf with Lemon-Thyme Sauce
plus Zesty Roasted Asparagus & Crispy-Onion Mashed Potatoes
- Shellfish
- Milk
- Wheat
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!
Ingredients
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Thyme
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
6 ounce
Asparagus
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
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the lemon-thyme sauce, calling it "mind-blowing" and "to die for," though some found it too tart or salty.
- Ease of prep: Several noted it was time-consuming with multiple steps, but most felt the delicious result was worth the effort.
- Suggestions: Consider adding garlic to the shrimp for more flavor. Some preferred cooking asparagus separately to avoid overcooking.
- Leftovers: Portions were generous; many had enough for multiple meals. Some froze extra steak and shrimp for later.
- Meat quality: Opinions varied widely; some praised the tender steak while others found it tough or fatty.
Reviews from our home cooks
I really liked this recipe. I would have enjoyed it more if the steaks were thicker, but I like a nice thick steak. The zesty kick that was added to the shrimp and asparagus was nice. It wasn't too hot just an added level of taste. I also enjoy adding the crispy onions to my potatoes because that gives more texture to the meal and it just somehow makes it better.
I like the variety of ingredients - Potatoes, Asparagus, Shrimp and Steak, although the prep/cooking time was on the longer side. The Lemon-Thyme Sauce was a bit too salty even though I didn't put any additional salt to it, so I had to use it sparingly.
Every bite was a burst of flavor! The steak was so juicy, delicious, and tender. The potatoes and asparagus were roasted perfectly and had so much flavor. The shrimp was succulent and tender. My favorite so far!
I made this for my in-laws and we all loved it. My only concern is that the timing of things are off. I don't think you should put the asparagus in the oven until you're ready to cook the shrimp. Our asparagus was cold by the time we ate.
When I followed the instructions the veggies and potatoes were overcooked by the time the meat and shrimp were ready. So I wrote on the card to start the steak (Medium-rare) first, then put the veggies in as I made the shrimp and sauce.
This was a bad year for asparagus growers all over. The asparagus were not an exception as they were too thin and stringy. Had it been a good year for asparagus, this is a definite repeat dinner. I do not usually like red meat but my family does. I did try a small portion and the beef was very delicious. I love sauces, and this was also very good. The potatoes were also very good.
I didn't care for the thyme and the steak was more like sections of roast beef. It was very thick and didn't cook through so I had to slice it and re-cook it. Other than that, it was very good and I've been able to eat three meals from that box!
The lemon asparagus was a game changer for me. I've been craving it ever since.
This surf n turf was phenomenal and bursting with flavor.
I knew this recipe would be time consuming with different elements but it was still so good in the long run.
