Surf and Turf with Steak Au Poivre and Garlic Herb Shrimp

Treat yourself to a luxurious surf and turf dinner that’s surprisingly easy to make at home. This recipe features perfectly seared bavette steak with a rich, peppery pan sauce, topped with succulent shrimp tossed in garlic herb butter. It’s a meal that feels special enough for a celebration but simple enough for a weeknight indulgence.

Alongside the steak and shrimp, you’ll enjoy crispy garlic bread for sopping up every last drop of sauce and roasted green beans brightened with fresh lemon zest and juice. Every element comes together beautifully for a balanced, satisfying plate that will impress your family or guests.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black 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 the 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 heavy pan or rolling pin. Halve the baguette lengthwise. Zest and quarter the lemon (for 4 servings, zest one lemon and quarter both).
2. In a small microwave-safe bowl, microwave 1 tablespoon of plain butter (2 tablespoons for 4 servings) 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. Trim the green beans if needed, then toss them 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 and transfer the steak to a cutting board. Wipe out the pan.
4. Rinse the shrimp under cold water and pat dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in the same pan over medium heat. Add the shrimp and cook, stirring occasionally, 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 until thoroughly coated. Cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon of plain butter in the same pan over medium heat. Add the shallot and cook, stirring, until slightly softened, 1-2 minutes. Add the stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ 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) until melted. 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. Cut each half diagonally. 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. (Note: Steak is fully cooked when internal temperature reaches 145°F. Shrimp are fully cooked when internal temperature reaches 145°F.)

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 can I use instead of garlic herb butter?

You can make your own by mixing softened butter with minced garlic, parsley and a pinch of salt.

How do I store leftovers?

Store steak, shrimp and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.