Bavette Steak with Creamy Dijon Shrimp and Garlic Herb Mashed Potatoes

Indulge in a surf-and-turf feast that brings together tender bavette steak and succulent shrimp in a luscious Dijon cream sauce. This dish is paired with velvety garlic herb mashed potatoes, roasted asparagus and a bright bistro salad-perfect for a special weeknight dinner or entertaining guests.

With simple steps and bold flavors, this recipe transforms premium ingredients into a restaurant-quality meal at home. The creamy Dijon sauce complements the savory steak and sweet shrimp, while the herb-infused potatoes and crisp salad balance every bite.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel potatoes if desired; dice into ½-inch pieces. Thinly slice chives. Trim and discard 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 potato cooking liquid as needed. Season to taste with salt and pepper. Keep covered off heat until ready to serve.
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. Turn off heat; 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 pan used for steak over medium-high heat. Add shallot, shrimp, half the thyme (all for 4 servings) and pepper; cook, stirring occasionally, until shallot begins to soften, 30-60 seconds. Add cream sauce base, mustard and crème fraîche; cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-3 minutes more.
6. In a large bowl, whisk together 2 TBSP olive oil, 2 tsp vinegar, a pinch of sugar, salt and pepper until sugar has dissolved (use 4 TBSP olive oil, 4 tsp vinegar and a big pinch of sugar for 4 servings). (Be sure to measure the vinegar-we sent more!) Add mixed greens to bowl and toss until evenly coated.
7. Thinly slice steak against the grain. Divide potatoes, steak and asparagus between plates in separate sections. Top steak with shrimp; garnish with remaining chives. Serve with salad on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, skirt steak or sirloin. Adjust cooking time as needed.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and opaque and the sauce has thickened, about 2-3 minutes after adding the cream mixture.

Can I make this dish dairy-free?

You can substitute garlic herb butter with a dairy-free alternative and use coconut cream or a dairy-free cream sauce base, though the flavor will change slightly.