Surf and Turf Steak Au Poivre with Garlic Herb Shrimp and Lemony Green Beans

Surf and turf isn’t just for fancy restaurants anymore! You can whip up this white-tablecloth-worthy dish from the comfort of your own kitchen. Perfectly seared bavette steak is drizzled with a rich pan sauce flecked with freshly crushed peppercorns, then piled with succulent shrimp tossed in garlic herb butter.

Toasty garlic bread is the perfect accompaniment for swiping up every last drop of sauce, while lemony roasted green beans add a satisfying crunch. Get ready to impress your dinner guests with this indulyet approachable meal.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with the rack in the top position. Place the garlic herb butter in a large bowl and let it come to room temperature (you’ll use it later). Halve, peel and mince the shallot until you have 2 tablespoons. 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, then quarter it.
2. Place 1 tablespoon of 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. 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. Transfer the steak to a cutting board and let it rest. 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. Transfer the shrimp to the bowl with the garlic herb butter and toss to coat. Cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon of butter in the same pan over medium heat. Add the shallot and cook, stirring, until slightly softened, 1-2 minutes. Add the beef stock concentrates, ¼ cup water and ½ teaspoon of the crushed peppercorns. Simmer until slightly thickened, 2-3 minutes. Turn off the heat and stir in another 1 tablespoon of butter until melted. Season with salt and more crushed peppercorns if desired.
6. Spread the cut sides of the baguette with the garlic butter mixture. 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 garlic herb 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 is cooked?

Shrimp is done when it turns opaque and pink and curls into a loose ‘C’ shape. This usually takes 3-4 minutes over medium heat.

Can I make this recipe dairy-free?

You can use dairy-free butter alternatives for the garlic herb butter and pan sauce, but the flavor and texture may vary slightly.