Sirloin au Poivre & Garlic Herb Shrimp
with Garlic Bread & Lemony Green Beans
- Milk
- Tree Nuts
- Soy
- Wheat
- Shellfish
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 sirloin steak is drizzled with a rich pan sauce that’s flecked with freshly crushed black peppercorns. As if that weren’t enough, it’s 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. Yes, friend, you’re about to enjoy all of that!
Ingredients
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Tricolor Peppercorns
(Contains: Tree Nuts)
1 unit
Lemon
2 unit
Scallions
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Garlic Powder
14 ounce
Sirloin Steak
2 unit
Beef Stock Concentrate
6 ounce
Green Beans
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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. • Trim and thinly slice scallions, separating whites from greens. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Halve baguette lengthwise. Zest and quarter lemon (for 4 servings, 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, then add more from there if desired), salt, and pepper. • Toss green beans on a baking sheet with a large drizzle of 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 oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. 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 oil in pan used for steak over medium heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Turn off heat; transfer shrimp to large bowl with garlic herb butter. Add scallion greens and toss until shrimp is thoroughly coated. Cover to keep warm. Wipe out pan.
• Melt 1 TBSP plain butter in same pan over medium heat. Add scallion whites 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 crushed 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 lemon juice to taste. • Slice steak against the grain. • Divide garlic bread, green beans, steak, and shrimp between plates. Spoon pan sauce over steak. Serve with any remaining lemon wedges and sauce on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the peppercorn sauce and garlic herb butter, though some found it overly salty.
- Ease of prep: Several noted it was more complex with many steps, but most felt the results were worth it.
- Suggestions: Consider grilling the steak instead of pan-frying for better results; adjust salt to taste.
- Portions: Generous servings of shrimp and steak satisfied most, though some wanted more green beans.
- Quality: While many praised the tender sirloin, a few received tough or unevenly cut steaks.
Reviews from our home cooks
The meat was tender and flavorful. The shrimp as well. We loved the garlic butter sauce, and the beans paired well with it all. Yummy!
Excellent dish! The shrimp sauce was a little bland but we added a little more garlic and lemon juice and it was great.
This. So Yummy! Ample shrimp and super tender meat with no fat. Would have liked more green beans. Not enough iMO. Made this for our anniversary and was not disappointed!
The shrimp, green beans, and garlic bread were all very tasty. I did not use the sauce for the beef as it was extremely salty. The beef came out too tough in texture; I believe because some of the pieces were twice as thick as the others. Should probably advise cutting the pieces in half lengthwise to promote a more uniform cooking time for the meat. Thanks,
The herb butter for the shrimp was perfect. Will probably use less lemon for my green beans next time
The cuts of the steak were nice and the sauce was a nice touch as well. Another recipe with lemon green beans. Why?? I omitted the lemon completely, I dont think its very tasty. Now if you included a shallot to caramlize to go with the grean beans now that would be yummy!
Steak was awesome, could use a few more green beans. Allergic to shellfish so non-cooking husband had to prepare the shrimp for himself and now he thinks he's a chef! Unfortunately fear of cross-contamination will prevent me from ordering shrimp very often.
My husband is very picky and was extremely happy with this meal! He used the garlic bread to soak up all the rest of the wonderful sauces! Fun to cook and amazing to eat!! I would get this meal again!
Honestly, best garlic bread I have ever had! Not joking! And I was pleasantly surprised how many shrimp there were. Perfect portions for two people.
Flavor was 5/5, it was extremely delicious. Cook and prep time 0/5 stars. The one pan idea is terrible. Meat took way longer than expected and by the time it was done green beans and shrimp were ice cold and meat was not as hot as it should have been. My advide, cook everything in their own pan as the meat gets close to being done so everything is hot when its time to eat.
