Surf ’N’ Turf with Lemon-Thyme Sauce
plus Zesty Roasted Asparagus & Crispy 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 crispy roasted potatoes. Our compliments to the chef!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Thyme
1 unit
Lemon
10 ounce
Shrimp
(Contains Shellfish)
6 ounce
Asparagus
2 tablespoon
Crème Fraîche
(Contains Milk)
10 ounce
Bavette Steak
1 unit
Chicken Demi-Glace
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top and middle positions 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.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• Meanwhile, trim and discard bottom 1 inch from asparagus; toss on a second 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 veggies roast, 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 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. Spoon lemon-thyme sauce over steak and shrimp. Sprinkle with thyme leaves and serve with any remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Steak is fully cooked when internal temperature reaches 145°.
