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

Surf and turf isn’t just for fancy restaurants anymore. You can whip up this white-tablecloth-worthy dish from the comfort of your own kitchen. Perfectly seared bavette steak is drizzled with a rich pan sauce flecked with freshly crushed peppercorns, then piled with succulent shrimp tossed in garlic herb butter.

Toasty garlic bread is the perfect accompaniment for swiping up any extra sauce (trust us, you won’t want to waste a drop), while lemony roasted green beans add a satisfying crunch. Get ready to impress with this surf and turf masterpiece.

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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. Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl to bring to room temperature. Wash and dry all produce. Halve, peel and mince shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Halve baguette lengthwise. Zest and quarter lemon (for 4, zest 1 lemon; quarter both).
2. Place 1 tablespoon plain butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in garlic powder (start with ¼ teaspoon; add more to taste), salt and pepper. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. Meanwhile, pat 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 steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board. Wash out pan.
4. Rinse shrimp and pat dry with paper towels; season all over with salt and pepper. Heat another drizzle of olive oil in the same pan over medium heat. Add shrimp and cook until opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to the bowl with garlic herb butter and toss to coat. Cover to keep warm. Wipe out pan.
5. Melt 1 tablespoon plain butter in the same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. Add stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon crushed peppercorns (1 teaspoon for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 tablespoon plain butter (2 tablespoons for 4). Season with salt and more peppercorns if desired.
6. Spread baguette with garlic spread. Toast in oven (on a baking sheet or directly on rack) until golden, 3-5 minutes. Halve on a diagonal. Toss green beans with lemon zest and juice to taste. Slice steak against the grain. Divide garlic bread, green beans and steak between plates. Spoon pan sauce over steak; top with 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, sirloin or ribeye. Adjust cooking time as needed.

How do I crush peppercorns without a bag?

Place peppercorns between two sheets of parchment paper and crush with a heavy pan or use a mortar and pestle.

Can I make this dairy-free?

You can use dairy-free butter and omit the garlic herb butter, but the flavor will change. Use olive oil instead of butter for cooking.