Surf and Turf with Peppercorn Steak and Garlic Herb Shrimp

Bring the steakhouse experience home with this surf and turf dinner that’s surprisingly easy to make. A perfectly seared bavette steak is topped with a rich, creamy peppercorn pan sauce and succulent shrimp tossed in garlic herb butter. The combination of tender beef and juicy shrimp is a classic indulgence that feels special any night of the week.

Serve alongside crispy garlic bread for soaking up every last drop of sauce and bright lemony roasted green beans for a fresh crunch. This complete meal is sure to impress, yet comes together in under an hour with simple ingredients.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Place the garlic herb butter in a large bowl and let it come to room temperature. Wash and dry all produce. Halve, peel and mince the shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Place the black peppercorns in a zip-close bag and crush them with a heavy pan or rolling pin. Halve the baguette lengthwise. Zest the lemon and quarter it.
2. Place 1 tablespoon of plain butter in a small microwave-safe bowl and microwave until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in the garlic powder (start with ¼ teaspoon and add more to taste), salt and pepper to make a garlic spread. Trim the green beans if needed, then toss them on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. While the green beans roast, pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 5-7 minutes per side for medium-rare. Turn off the heat and transfer the steak to a cutting board. Wipe out the pan.
4. Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium heat. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off the heat and transfer the shrimp to the bowl with the garlic herb butter. Toss until well coated. Cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon of plain butter in the same pan over medium heat. Add the minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add the beef stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon of the crushed peppercorns (1 teaspoon for 4). Simmer until slightly thickened, 2-3 minutes. Turn off the heat and stir in the remaining 1 tablespoon of plain butter (2 tablespoons for 4 servings) until melted. Season with salt and more crushed peppercorns if desired.
6. Spread the cut sides of the baguette with the garlic spread. Toast in the oven (on a baking sheet or directly on the rack) until golden, 3-5 minutes. Halve the baguette diagonally. Toss the roasted green beans with lemon zest and a squeeze of lemon juice to taste. Slice the steak against the grain. Divide the garlic bread, green beans and steak among plates. Spoon the pan sauce over the steak and top with the shrimp. Serve with remaining lemon wedges and extra sauce 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.

How do I know when the shrimp are done?

Shrimp are cooked when they turn pink and opaque, usually after 3-4 minutes. Be careful not to overcook or they will become tough.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free garlic herb spread. The sauce may have a slightly different consistency.