Surf and Turf with Peppercorn Steak and Garlic Herb Shrimp

Surf and turf isn’t just for special occasions anymore. This elegant yet approachable dinner brings together a perfectly seared bavette steak drizzled with a rich, peppercorn-flecked pan sauce and succulent shrimp tossed in garlic herb butter. The combination is pure indulgence.

Toasty garlic bread is the ideal companion for sopping up every last drop of sauce, while lemony roasted green beans add a fresh, crunchy contrast. Whether you’re celebrating a milestone or just treating yourself, this dish delivers restaurant-quality flavor from your own kitchen.

Log in to save recipes and build weekly shopping lists.

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 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. Halve, peel and mince the shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Place the peppercorns in a zip-close bag and crush them with a rolling pin or heavy pan. Halve the baguette lengthwise. Zest the lemon, then quarter it.
2. Place 1 tablespoon of plain butter (2 tablespoons for 4 servings) 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 a garlic spread. Toss the green beans on a baking sheet 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. While the green beans roast, pat the steak dry with paper towels and season all over 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 wash out the pan.
4. Rinse the shrimp under cold water 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, transfer the shrimp to the bowl with the garlic herb butter and toss to coat. 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, 1/4 cup water (1/3 cup for 4 servings) and 1/2 teaspoon of the crushed peppercorns (1 teaspoon for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off the heat and stir in another 1 tablespoon of plain butter (2 tablespoons for 4 servings). Season with salt and more peppercorns if desired.
6. Spread the cut sides of the baguette with the garlic spread. Toast in the oven (on a baking sheet or directly on the rack) until golden, 3-5 minutes. Halve the baguette on a diagonal. Toss the green beans with lemon zest and 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 and top with the shrimp. Serve with any remaining lemon wedges and extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

What if I don't have tricolor peppercorns?

Regular black peppercorns work fine. Crush them coarsely for the sauce.

Can I make this dairy-free?

You can use dairy-free butter alternatives for the garlic spread and sauce, but the garlic herb butter may be harder to substitute.