Steak Au Poivre with Garlic Herb Shrimp and Lemon Green Beans

Surf and turf isn’t just for special occasions-you can create this elegant dish right in your own kitchen. Perfectly seared sirloin steak is topped with a rich, creamy peppercorn sauce and succulent shrimp tossed in garlic herb butter. On the side, enjoy crispy lemon-roasted green beans and toasted garlic bread for sopping up every last drop of sauce.

This impressive meal comes together quickly with simple ingredients. The combination of tender steak, juicy shrimp and bright, tangy vegetables makes for a balanced and satisfying dinner that feels indulgent without being complicated.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Trim ends of green beans and place on baking sheet. Drizzle with 1 tsp oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, crush tricolor peppercorns coarsely using a mortar and pestle or the bottom of a skillet. Pat steak dry and season generously with salt. Press crushed peppercorns onto both sides of the steak.
4. Heat 2 tsp oil in a large skillet over medium-high heat. Add steak and cook 4-5 minutes per side for medium-rare or to desired doneness. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, add shrimp and cook 2-3 minutes per side until pink. Add garlic herb butter and toss to coat. Remove shrimp and set aside.
6. Add remaining 2 tbsp butter to the skillet. Stir in garlic powder and cook 30 seconds. Add beef stock concentrate and 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper.
7. Slice demi-baguette in half lengthwise, then cut each half crosswise. Place cut-side up on a baking sheet and toast in oven for 5-7 minutes until golden.
8. Slice steak against the grain. Serve steak topped with shrimp, drizzle with peppercorn sauce. Squeeze lemon juice over green beans and garnish with sliced scallions. Serve with garlic bread.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well. Adjust cooking time as needed.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1 teaspoon chopped fresh herbs like parsley or chives.

Can I make this dairy-free?

Use dairy-free butter and skip the butter in the sauce; use olive oil instead.