Steak au Poivre & Garlic Herb Shrimp

• Place 1 TBSP plain butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until softened, 10 seconds. (TIP: Do in 5-second intervals, checking in between, to avoid melting.) Stir in garlic powder (start with ¼ tsp; add more if desired), salt, and pepper. • Trim green beans if necessary; toss on a baking sheet with a large drizzle of basil oil, salt, and pepper. • Roast 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.