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 every last drop of sauce, while lemony roasted green beans add a satisfying crunch. Get ready to impress your dinner guests with this surf and turf masterpiece.

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Ingredients

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 come to room temperature. Wash and dry produce. Halve, peel and mince shallot until you have 2 tablespoons. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon.
2. Place 1 tablespoon plain butter in a small microwave-safe bowl; microwave until softened, about 10 seconds. Stir in garlic powder, salt and pepper. Trim green beans if necessary; toss 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. While green beans roast, 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 to a cutting board. Wash out pan.
4. Rinse shrimp under cold water and pat dry; season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium heat. Add shrimp and cook, stirring occasionally, 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 shallot and cook, stirring, until slightly softened, 1-2 minutes. Add stock concentrates, ¼ cup water and ½ teaspoon crushed peppercorns. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 tablespoon butter until melted. Season with salt and more peppercorns if desired.
6. Spread cut sides of baguette with garlic spread. Toast in oven 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 remaining lemon wedges and 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.

Can I make this dish without shrimp?

Absolutely! Omit the shrimp and double the steak or add a vegetable like mushrooms.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently.