Bavette Steak with Creamy Dijon Shrimp and Garlic Herb Mashed Potatoes

Elevate your dinner game with this surf-and-turf masterpiece: tender bavette steak paired with plump shrimp in a velvety Dijon cream sauce. The dish is rounded out with creamy garlic herb mashed potatoes, roasted asparagus and a crisp mixed greens salad dressed in a zingy sherry vinaigrette. It’s a restaurant-quality meal that comes together easily in your own kitchen.

This recipe is designed for home cooks who want to impress without spending hours in the kitchen. The steak cooks quickly in a hot pan, while the shrimp and sauce come together in minutes. The mashed potatoes are enriched with garlic herb butter and the asparagus roasts to perfection alongside. A simple vinaigrette ties the salad together, making this a complete and satisfying dinner.

Log in to save recipes and build weekly shopping lists.

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

20 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView 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 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. 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 or sirloin. Adjust cooking time as needed for thickness.

What can I use instead of crème fraîche?

Sour cream or heavy cream mixed with a little lemon juice can be used as a substitute.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque and the sauce has thickened slightly.