Sirloin Steak with Lemon-Paprika Shrimp and Crème Fraîche Mashed Potatoes

Surf and turf doesn’t have to be reserved for fancy restaurants. This impressive yet approachable recipe brings together perfectly seared sirloin steak, succulent shrimp tossed in a bright lemon-paprika butter and a rich Dijon pan sauce. Creamy crème fraîche mashed potatoes and roasted green beans round out the meal, making it a complete dinner that feels special any night of the week.

The secret to the shrimp’s bold flavor is a compound butter infused with paprika, lemon and chives, which melts over the hot shrimp as they cook. Charred lemon halves add a smoky-sweet citrus note that ties everything together. Trust us, you won’t want to waste a drop of the sauce.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch chunks. Place on a baking sheet, drizzle with oil, season with salt and pepper and roast until tender, about 25 minutes.
2. Trim green beans and toss with oil, salt and pepper on another baking sheet. Roast alongside potatoes until crisp-tender, about 15 minutes.
3. Pat sirloin steak dry and season generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add oil and sear steak 4-5 minutes per side for medium-rare. Remove steak and let rest.
4. Reduce heat to medium. Add a splash of water to deglaze pan, scraping up browned bits. Stir in beef demi-glace, Dijon mustard and 2 tablespoons water. Simmer until slightly thickened, about 2 minutes. Keep warm.
5. In a small bowl, combine softened butter (about 2 tablespoons), minced garlic, paprika and half the chopped chives. Season with salt and pepper.
6. Halve lemon. In the same skillet, add a little oil and place lemon halves cut-side down. Cook until charred, about 2 minutes. Remove lemons.
7. Add shrimp to skillet and cook 1-2 minutes per side until pink. Remove from heat and toss with the paprika butter until melted and coated.
8. Mash roasted potatoes with crème fraîche and remaining chives. Season with salt and pepper.
9. Slice rested steak against the grain. Serve steak with mashed potatoes, green beans and shrimp. Drizzle with pan sauce and squeeze charred lemon over top.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or filet mignon work well, but adjust cooking time based on thickness.

Can I substitute crème fraîche?

Sour cream mixed with a little heavy cream can be used in a pinch.

How do I know when the shrimp is done?

Shrimp turn pink and curl into a ‘C’ shape when fully cooked. Avoid overcooking to keep them tender.