Surf and Turf with Steak Au Poivre and Garlic Herb Shrimp

Bring the elegance of a fine dining surf and turf to your own kitchen with this impressive yet surprisingly simple recipe. A perfectly seared bavette steak is topped with a rich, peppercorn-flecked pan sauce and succulent shrimp tossed in garlic herb butter. The meal is rounded out with crispy garlic bread for sopping up every last drop of sauce and bright, lemony roasted green beans for a fresh crunch.

This dish may look and taste like it came from a white-tablecloth restaurant, but it comes together in under an hour with just a few key ingredients. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious weeknight dinner, this surf and turf is sure to satisfy.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Trim the ends of the green beans and place them on a baking sheet. Drizzle with a little basil oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly browned.
2. While the green beans roast, prepare the steak. Pat the bavette steak dry with paper towels and season generously with salt and black pepper. Crush the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan, then press them onto both sides of the steak.
3. Heat a large skillet over medium-high heat and add a drizzle of basil oil. Sear the steak for 3-4 minutes per side for medium-rare or until your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
4. Reduce the heat to medium. Add the diced shallot to the skillet and cook for 1 minute until softened. Stir in the beef stock concentrate and 1/4 cup water, scraping up any browned bits from the bottom. Simmer for 2 minutes, then remove from heat and stir in 1 tablespoon of garlic herb butter until melted. Keep warm.
5. In the same skillet (or a separate one), heat a little basil oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Stir in the remaining garlic herb butter and garlic powder, tossing to coat. Remove from heat.
6. Slice the demi-baguette in half lengthwise, then cut each half crosswise. Place cut-side up on a baking sheet and toast in the oven for 5 minutes, until golden.
7. Slice the rested steak against the grain. Divide the steak between plates, drizzle with the peppercorn pan sauce and top with the garlic herb shrimp. Serve with the roasted green beans and garlic bread. Squeeze lemon wedges over the green beans before serving.

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 basil oil?

Olive oil works perfectly. You can also add a pinch of dried basil for flavor.

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.