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

Bring the elegance of a steakhouse dinner to your own kitchen with this surf and turf feast. A perfectly seared sirloin steak is topped with a creamy peppercorn sauce and succulent shrimp tossed in garlic herb butter. On the side, enjoy bright lemony green beans and crispy garlic bread for soaking up every last drop of sauce.

This dish might look fancy, but it comes together in under an hour with simple techniques. The key is a hot pan for a good sear on the steak and a quick pan sauce made from the drippings. The shrimp cook in minutes and the green beans roast alongside the garlic bread for a complete meal that’s sure to impress.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView 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

Instructions

1. Preheat your oven to 425°F. Trim the ends of the green beans and cut the lemon into wedges. Halve the demi-baguette lengthwise and place it on a baking sheet. Toss the green beans with a drizzle of oil, salt and pepper, then spread them on the other side of the baking sheet. Roast for 12-15 minutes, until the bread is golden and the beans are tender.
2. While the vegetables roast, pat the sirloin steak dry with paper towels and season generously with salt. Crush the tricolor peppercorns coarsely using a mortar and pestle or the bottom of a skillet. Press the crushed peppercorns onto both sides of the steak.
3. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the steak for 3-4 minutes per side for medium-rare or until your desired doneness. Transfer the steak to a cutting board and let it rest.
4. Reduce the heat to medium. Add a pat of butter to the skillet and sauté the finely chopped shallot for 1-2 minutes until softened. Stir in the beef stock concentrate and 1/4 cup of water, scraping up any browned bits. Simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in another tablespoon of butter until melted. Set the sauce aside.
5. In the same skillet (wipe clean if needed), add the garlic herb butter over medium heat. Once melted, add the shrimp and garlic powder. Cook for 2-3 minutes per side until pink and opaque.
6. Slice the rested steak against the grain. Serve the steak topped with the peppercorn sauce and garlic herb shrimp. Squeeze a lemon wedge over the green beans and serve alongside the garlic bread.
7. Enjoy immediately, using the bread to soak up any extra sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, strip steak or filet mignon. Adjust cooking time based on thickness.

How do I know when the shrimp are done?

Shrimp cook quickly; they are done when they turn pink and opaque, usually 2-3 minutes per side.

Can I make this dairy-free?

You can substitute the garlic herb butter with a dairy-free butter alternative and use oil instead of butter in the sauce.