Surf and Turf with Creamy Lemon Thyme Sauce and Roasted Green Beans

Bring the elegance of a fine dining experience to your home kitchen with this surf and turf dish that pairs perfectly cooked steak and shrimp with a luxurious creamy sauce. The bright notes of lemon and thyme elevate the rich flavors, while the roasted green beans and velvety mashed potatoes make for a complete, satisfying meal.

This recipe is designed to impress without requiring hours of work. With simple techniques and fresh ingredients, you can create a memorable dinner that looks and tastes like it came from a top-tier restaurant. The combination of textures-from the crispy fried onions on the potatoes to the tender seafood and steak-will have everyone asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Dice potatoes into ½-inch pieces. Zest and quarter the lemon. Halve, peel and mince half the shallot. Strip thyme leaves from stems until you have 1 teaspoon; leave remaining sprigs whole.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with half the crème fraîche and 1 tablespoon butter until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. Toss green beans on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on top rack until golden and tender, 12-15 minutes. Squeeze lemon juice and sprinkle lemon zest over green beans to taste.
4. Pat steak dry with paper towels; season with salt and pepper. Rinse shrimp and pat dry. Heat a drizzle of olive 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; wipe out pan. Heat another drizzle of olive oil in the same pan over medium-high heat. Add shrimp, season with salt and pepper and cook until opaque, 3-4 minutes. Transfer to a bowl and cover; wipe out pan.
5. Heat same pan over medium-high heat. Add 1 tablespoon butter and minced shallot; cook until shallot softens, 1-2 minutes. Stir in demi-glace, whole thyme sprigs and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat; discard thyme sprigs. Stir in remaining crème fraîche until smooth. Add lemon juice to taste; season with salt and pepper.
6. Thinly slice steak against the grain. Divide potatoes, green beans, steak and shrimp among plates. Top potatoes with crispy fried onions. Spoon the creamy lemon thyme sauce over steak and shrimp. Sprinkle with fresh thyme leaves and serve with 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.

What can I use instead of crème fraîche?

Sour cream mixed with a little heavy cream works well or you can use full-fat Greek yogurt for a tangy alternative.

How do I know when the shrimp is cooked?

Shrimp is done when it turns pink and opaque and curls into a loose ‘C’ shape. Avoid overcooking to keep it tender.