Bavette Steak with Creamy Dijon Shrimp
plus Garlic Herb Mashed Potatoes, Asparagus & Bistro Green Salad
- Milk
- Shellfish
Succulent bavette steak is topped with plump shrimp in a velvety Dijon cream sauce. It’s served with roasted asparagus, garlic herb mashed potatoes, and crisp mixed greens dressed in a zingy vinaigrette. This surf-and-turf plate is easy enough for a weeknight but elegant enough for any special occasion.
Ingredients
16 ounce
Potatoes
10 ounce
Bavette Steak
6 ounce
Asparagus
2 tablespoon
Crème Fraîche
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
½ teaspoon
Dried Thyme
¼ ounce
Chives
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Shallot
2.5 teaspoon
Sherry Vinegar
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel potatoes if desired; dice into ½-inch pieces. Thinly slice chives. Trim and discard bottom 1 inch from asparagus. Halve, peel, and finely chop shallot.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain.
-
Return drained potatoes to pot; mash with garlic herb butter and half the chives until smooth, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper.
- Keep covered off heat until ready to serve.
-
While potatoes cook, toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper.
-
Roast on top rack until browned and tender, 12-15 minutes.
-
While asparagus roasts, pat steak* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side.
-
Turn off heat; transfer to a cutting board to rest. Wipe out pan.
-
Rinse shrimp* under cold water and pat dry with paper towels.
-
Heat a drizzle of oil in pan used for steak over medium-high heat. Add shallot, shrimp, half the thyme (all for 4 servings), and pepper; cook, stirring occasionally, until shallot begins to soften, 30-60 seconds.
-
Add cream sauce base, mustard, and crème fraîche; cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-3 minutes more.
-
In a large bowl, whisk together 2 TBSP olive oil, 2 tsp vinegar, a pinch of sugar, salt, and pepper until sugar has dissolved (use 4 TBSP olive oil, 4 tsp vinegar, and a big pinch of sugar for 4 servings). (Be sure to measure the vinegar—we sent more!)
-
Add mixed greens to bowl and toss until evenly coated.
-
Thinly slice steak against the grain.
-
Divide potatoes, steak, and asparagus between plates in separate sections. Top steak with shrimp; garnish with remaining chives. Serve with salad on the side.
