Steak Au Poivre with Garlic Herb Shrimp and Lemon Green Beans

Bring the elegance of a steakhouse dinner to your own kitchen with this surf and turf recipe featuring perfectly seared bavette steak and succulent shrimp. The steak is drizzled with a rich pan sauce flecked with crushed peppercorns, while the shrimp is tossed in a garlic herb butter that adds incredible flavor. Toasty garlic bread is perfect for soaking up every last drop of sauce and lemony roasted green beans provide a fresh, crunchy contrast.

This dish might look impressive, but it’s surprisingly simple to prepare. With a few key techniques-like crushing your own peppercorns and making a quick pan sauce-you’ll create a meal that feels special any night of the week. Whether you’re celebrating a occasion or just treating yourself, this surf and turf is sure to satisfy.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl and let come to room temperature. Wash and dry produce. Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Halve baguette lengthwise. Zest and quarter lemon.
2. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in garlic powder (start with 1/4 teaspoon, add more to taste), salt and pepper to make garlic spread. Set aside. Toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. While green beans roast, pat steak dry with paper towels and 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, 5-7 minutes per side. Transfer to a cutting board and let rest. Wash out the pan.
4. Rinse shrimp under cold water and pat dry with paper towels; season with salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer shrimp to the bowl with garlic herb butter. Add scallion greens and toss until shrimp are thoroughly coated. Cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add scallion whites and cook, stirring, until slightly softened, 1-2 minutes. Add stock concentrates, 1/4 cup water and 1/2 teaspoon crushed peppercorns. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 tablespoon butter. Season with salt and more crushed peppercorns if desired.
6. Spread cut sides of baguette with garlic spread. Toast in the oven (on a baking sheet or directly on rack) until golden, 3-5 minutes. Halve on a diagonal. Toss green beans with lemon zest and lemon juice to taste. Slice steak against the grain. Divide garlic bread, green beans, steak and shrimp between plates. Spoon pan sauce over steak. Serve with any remaining lemon wedges.

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 for thickness.

How do I know when the shrimp is done?

Shrimp cooks quickly; it’s done when it turns pink and opaque throughout, usually 3-4 minutes. Be careful not to overcook.

Can I make this dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free garlic herb butter. The sauce may have a slightly different consistency.