Sirloin topped

Name: Sirloin topped with Lemon-Paprika Shrimp plus Crème Fraîche Mashed Potatoes & Roasted Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 14 oz Steak; 4 tbsp Crème Fraîche; 1 Lemon; 10 oz Shrimp; 1 unit Beef Demi-Glace; 1 clove Garlic; 1 tsp Paprika; 1/4 oz Chives; 2 tsp Dijon Mustard; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Lemon-Paprika Shrimp plus Crème Fraîche Mashed Potatoes & Roasted Green Beans

By Recipe0 System

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!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
14 oz Steak
4 tbsp Crème Fraîche
1 Lemon
10 oz Shrimp
1 unit Beef Demi-Glace
1 clove Garlic
1 tsp Paprika
1/4 oz Chives
2 tsp Dijon Mustard
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.

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