Bavette Steak with Creamy Dijon Shrimp and Garlic Herb Mashed Potatoes

This surf-and-turf dish brings together a perfectly seared bavette steak and plump shrimp in a velvety Dijon cream sauce. The steak is juicy and flavorful, while the shrimp add a touch of elegance. Served alongside roasted asparagus, creamy garlic herb mashed potatoes and a bright bistro salad, this meal is both satisfying and impressive.

Despite its gourmet appeal, this recipe comes together quickly and easily, making it ideal for a weeknight dinner or a special occasion. The combination of rich flavors and textures will have everyone asking for seconds.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

12 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well in this recipe. Adjust cooking time as needed.

How can I make this dish dairy-free?

Substitute the garlic herb butter with a dairy-free alternative, use a dairy-free cream sauce base and replace crème fraîche with a dairy-free sour cream.

Can I prepare any components ahead of time?

You can boil and mash the potatoes up to a day in advance, then reheat gently. The vinaigrette can also be made ahead and stored in the fridge.