Bavette Steak with Creamy Dijon Shrimp and Garlic Herb Mashed Potatoes

This surf-and-turf plate brings together a perfectly seared bavette steak and succulent shrimp enveloped in a velvety Dijon cream sauce. Paired with garlic herb mashed potatoes, roasted asparagus and a crisp bistro salad, it’s an elegant dinner that feels luxurious yet comes together easily.

Whether you’re celebrating a special occasion or simply treating yourself, this recipe delivers restaurant-quality flavors at home. The creamy Dijon sauce ties the steak and shrimp together beautifully, while the fresh salad adds a bright, tangy contrast.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Peel the potatoes if desired and dice them into ½-inch pieces. Thinly slice the chives. Trim and discard the bottom 1 inch from the asparagus. Halve, peel and finely chop the shallot.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup of the potato cooking liquid, then drain. Return the drained potatoes to the pot and mash with the garlic herb butter and half the chives until smooth, adding splashes of the reserved cooking liquid as needed. Season with salt and pepper to taste. Keep covered off the heat until ready to serve.
3. While the potatoes cook, toss the asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
4. While the asparagus roasts, pat the steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-5 minutes per side. Turn off the heat, transfer the steak to a cutting board to rest and wipe out the pan.
5. Rinse the shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in the same pan over medium-high heat. Add the shallot, shrimp, half the dried thyme (use all for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until the shallot begins to soften, 30-60 seconds. Add the cream sauce base, Dijon mustard and crème fraîche. Cook, stirring occasionally, until the sauce thickens and the shrimp are cooked through, 2-3 minutes more.
6. In a large bowl, whisk together 2 tablespoons olive oil, 2 teaspoons sherry vinegar, a pinch of sugar, salt and pepper until the sugar dissolves (for 4 servings, use 4 tablespoons olive oil, 4 teaspoons vinegar and a big pinch of sugar). Add the mixed greens and toss until evenly coated.
7. Thinly slice the rested steak against the grain. Divide the mashed potatoes, steak and asparagus among plates. Top the steak with the creamy Dijon shrimp and garnish with the remaining chives. Serve the salad on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed based on thickness.

How do I know when the shrimp is fully cooked?

Shrimp is done when it turns pink and opaque and curls into a ‘C’ shape. Avoid overcooking, which makes it rubbery.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes up to a day in advance. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.