Surf and Turf: Steak Au Poivre with Garlic Herb Shrimp and Lemon Green Beans

Bring the elegance of a white-tablecloth dinner to your own kitchen with this surf and turf masterpiece. A perfectly seared bavette steak is topped with a rich, peppery pan sauce and succulent shrimp tossed in garlic herb butter. The combination is pure indulgence.

Crispy garlic bread and bright lemony green beans round out the meal, making every bite a delight. This recipe is surprisingly simple to prepare, so you can enjoy a fancy dinner any night of the week.

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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

1 unit ShallotView 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 Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Place the garlic herb butter in a large bowl and let it come to room temperature. Wash and dry all produce. Put the tricolor peppercorns in a zip-close bag and crush them with a rolling pin or heavy pan. Zest the lemon, then quarter it. Peel and finely mince the shallot until you have 2 tablespoons. Halve the baguette lengthwise.
2. In a small microwave-safe bowl, microwave 1 tablespoon of plain butter until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in the garlic powder (start with ¼ teaspoon and add more to taste), salt and pepper to make a garlic spread. On a baking sheet, toss the green beans with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. Meanwhile, pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 5-7 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest. Wipe out the pan.
4. Rinse the shrimp and pat dry with paper towels; season with salt and pepper. Heat another drizzle of olive oil in the same pan over medium heat. Add the shrimp and cook until opaque and cooked through, 3-4 minutes. Turn off the heat and transfer the shrimp to the bowl with the garlic herb butter. Toss to coat, then cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon of plain butter in the pan over medium heat. Add the minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add the beef stock concentrates, ¼ cup of water (⅓ cup for 4 servings) and ½ teaspoon of crushed peppercorns (1 teaspoon for 4). Simmer until slightly thickened, 2-3 minutes. Turn off the heat. Stir in another 1 tablespoon of plain butter (2 tablespoons for 4). Season with salt and more peppercorns if desired.
6. Spread the garlic spread onto the cut sides of the baguette. Toast in the oven (on a baking sheet or directly on the rack) until golden, 3-5 minutes. Cut the baguette diagonally into halves. Toss the roasted green beans with lemon zest and lemon juice to taste. Slice the steak against the grain. Divide the garlic bread, green beans and steak between plates. Spoon the pan sauce over the steak, then top with the shrimp. Serve with any remaining lemon wedges and extra pan sauce on the side.

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.

What can I use instead of garlic herb butter?

If you don’t have garlic herb butter, mix softened butter with minced garlic and dried herbs like parsley or thyme.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.