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 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
Black Peppercorns
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 (you’ll use it in step 4). Wash and dry produce. • Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon (for 4, zest one lemon and quarter both).
• Place 1 TBSP plain butter (2 TBSP for 4 servings) 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 from there if desired), salt, and pepper. • Trim green beans if necessary; toss 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.
• 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.
• Rinse shrimp* under cold water and pat dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook, stirring occasionally, 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 shallot and cook, stirring, until slightly softened, 1-2 minutes. • Add stock concentrates, ¼ cup water (1⁄3 cup for 4 servings), and ½ tsp crushed peppercorns (1 tsp for 4). (Be sure to measure the crushed peppercorns.) Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in another 1 TBSP plain butter (2 TBSP for 4) until melted. Season with salt and more peppercorns if desired.
• Spread cut sides of baguette with garlic spread. Toast in oven (use a baking sheet or place 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 remaining sauce on the side.
Steak is fully cooked when internal temperature reaches 145º.
Shrimp are fully cooked when internal temperature reaches 145º.
