Steak Au Poivre with Garlic Herb Shrimp and Lemony Green Beans

Bring the elegance of a fine dining surf and turf to your own kitchen with this impressive yet surprisingly simple recipe. Perfectly seared bavette steak is drizzled with a rich, creamy peppercorn pan sauce, then topped with succulent shrimp tossed in garlic herb butter. The combination of tender steak and flavorful shrimp is a match made in heaven.

To round out the meal, we’ve included crispy lemony roasted green beans and toasted garlic bread – perfect for sopping up every last drop of that irresistible sauce. Whether you’re celebrating a special occasion or just treating yourself, this dish is sure to impress.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil.
2. Trim the ends of the green beans and place them on the prepared baking sheet. Drizzle with 1 teaspoon olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly browned.
3. While the green beans roast, prepare the steak. Pat the bavette steak dry with paper towels and season generously with salt and pepper.
4. Crush the tricolor peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan. Press the crushed peppercorns onto both sides of the steak.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare or until desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
6. Reduce the heat to medium. Add the shallot (minced) to the skillet and cook for 1 minute, until softened. Add the beef stock concentrates and 1/4 cup water, scraping up any browned bits. Simmer for 2 minutes, then whisk in 1 tablespoon butter until melted and smooth. Remove from heat and set aside.
7. In the same skillet (or a separate one), heat 1 tablespoon olive oil over medium heat. Add the shrimp (peeled and deveined) and cook for 2-3 minutes per side, until pink and opaque. Add the garlic herb butter and garlic powder, stirring until the shrimp are coated. Remove from heat.
8. Slice the demi-baguette in half lengthwise, then cut each half into 2 pieces. Toast in the oven or a toaster until golden. Spread with the remaining butter if desired.
9. Squeeze the lemon juice over the roasted green beans and toss gently.
10. Slice the rested steak against the grain. Divide the steak, shrimp, green beans and garlic bread among plates. Drizzle the peppercorn sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What if I don't have tricolor peppercorns?

You can use black peppercorns instead. The flavor will be slightly less complex but still delicious.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free garlic herb spread. The sauce may be slightly different but still tasty.