Steak au Poivre & Garlic Herb Shrimp
with Garlic Bread & Lemony Green Beans
Surf & Turf: not just for fancy restaurants anymore! In fact, you can whip up this white-tablecloth-worthy dish from the comfort of your very own kitchen. Perfectly seared bavette steak is drizzled with a rich pan sauce that’s flecked with freshly crushed black peppercorns. As if that weren’t enough, it’s 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. Yeah, friend, you’re about to make all of that!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1 tablespoon
Tricolor Peppercorns
(Contains Tree Nuts)
1 unit
Lemon
1 unit
Shallot
1 unit
Demi-Baguette
(Contains Soy, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Garlic Powder
10 ounce
Bavette Steak
2 unit
Beef Stock Concentrate
6 ounce
Green Beans
Not included in your delivery
4 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Place garlic herb butter in a large bowl; bring to room temperature. Wash and dry all produce. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4). Halve baguette lengthwise.
Place 1 TBSP plain butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until softened, 10 seconds. (TIP: Do so in 5-second intervals, checking in between, to avoid melting.) Stir in garlic powder (start with ¼ tsp; add more to taste), salt, and pepper. Toss green beans on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.
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 to a cutting board. Wash out pan.
Rinse shrimp and pat dry with paper towels; season all over with salt and pepper. Heat another drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook until opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to large bowl with garlic herb butter. Toss until thoroughly coated. Cover to keep warm. Wipe out pan.
Melt 1 TBSP plain butter in 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 tsp crushed peppercorns (1 tsp for 4; be sure to measure). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 TBSP plain butter (2 TBSP for 4). Season with salt and more peppercorns if desired.
Spread baguette with garlic spread. Toast in oven (use a baking sheet or place directly on oven rack) until golden, 3-5 minutes. Halve on a diagonal. Toss green beans with both 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 pan sauce on the side.
