Surf and Turf with Steak Au Poivre and Garlic Herb Shrimp

Surf and turf isn’t just for fancy restaurants anymore. You can create this white-tablecloth-worthy meal in your own kitchen. Perfectly seared bavette steak is drizzled with a rich pan sauce flecked with crushed black peppercorns, while succulent shrimp is tossed in garlic herb butter.

Toasty garlic bread is the perfect accompaniment for swiping up any extra sauce and lemony roasted green beans add a satisfying crunch. Yes, friend, you’re about to enjoy all of that!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim ends of green beans and cut lemon into wedges. Thinly slice scallions, separating white and green parts.
2. Crush tricolor peppercorns roughly with a pan or rolling pin. Pat steak dry with paper towels, season generously with salt and black pepper, then press crushed peppercorns onto both sides.
3. Place green beans on a baking sheet, drizzle with 2 tsp olive oil, season with salt and pepper and toss. Roast until tender, about 15-18 minutes. Squeeze lemon wedges over beans before serving.
4. Meanwhile, cut baguette in half lengthwise, then crosswise to make 4 pieces. Spread garlic herb butter on cut sides. Place on a separate baking sheet and toast in oven until golden, about 5-7 minutes.
5. Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat. Add steak and cook to desired doneness (about 3-4 minutes per side for medium-rare). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add remaining 2 tbsp butter to skillet. Once melted, add shrimp and cook until pink, about 2-3 minutes per side. Stir in scallion whites and garlic powder, cook 30 seconds. Remove shrimp and set aside.
7. Add beef stock concentrate and 1/4 cup water to the skillet, scraping up browned bits. Simmer until slightly thickened, about 1-2 minutes. Stir in any resting juices from steak.
8. Slice steak against the grain. Serve steak with shrimp, garlic bread and green beans. Drizzle steak with pan sauce and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time accordingly.

Can I make this dairy-free?

You can use dairy-free butter and omit the butter in the sauce, but the flavor will change.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently.