Steak Au Poivre with Garlic Herb Shrimp and Lemon Green Beans

Surf and turf isn’t just for fancy restaurants anymore. This steak au poivre with garlic herb shrimp brings the white-tablecloth experience to your kitchen. Perfectly seared bavette steak is drizzled with a rich pan sauce flecked with crushed peppercorns, then topped with succulent shrimp tossed in garlic herb butter. Toasty garlic bread is perfect for sopping up every last drop of sauce, while lemony roasted green beans add a satisfying crunch.

This impressive meal comes together in under an hour with simple techniques. The key is timing: roast the green beans while you sear the steak, then quickly cook the shrimp and build the sauce. Serve everything family-style or plate individually for a dinner that’s sure to wow.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Place garlic herb butter in a large bowl to come to room temperature. Wash and dry all produce. Halve, peel and mince shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Halve baguette lengthwise. Zest and quarter lemon (for 4, zest 1 lemon and quarter both).
2. Place 1 tablespoon plain butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in garlic powder (start with ¼ teaspoon and add more to taste), salt and pepper. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. Meanwhile, pat steak dry with paper towels and season all over with salt and pepper. 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. Wash out pan.
4. Rinse shrimp and pat dry with paper towels; season all over with salt and pepper. Heat another drizzle of olive oil in the same pan over medium heat. Add shrimp and cook until opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to the bowl with garlic herb butter and toss to coat. Cover to keep warm. Wipe out pan.
5. Melt 1 tablespoon plain butter in the same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon crushed peppercorns (1 teaspoon for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 tablespoon plain butter (2 tablespoons for 4). Season with salt and more peppercorns if desired.
6. Spread cut sides of baguette with garlic spread. Toast in oven (on a baking sheet or directly on rack) until golden, 3-5 minutes. Halve diagonally. Toss green beans with lemon zest and juice to taste. Slice steak against the grain. Divide garlic bread, green beans and steak between plates. Spoon pan sauce over steak; top with shrimp. Serve with remaining lemon wedges and extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Adjust cooking time based on thickness.

How do I crush the peppercorns without a rolling pin?

Use a heavy skillet or the bottom of a saucepan to press down on the bag.

Can I substitute the garlic herb butter?

You can make your own by mixing softened butter with minced garlic, parsley and a pinch of salt.