Steak au Poivre & Garlic Herb Shrimp
with Garlic Bread & Lemony Green Beans
- Shellfish
- Milk
- Soy
- Wheat
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!
Ingredients
6 ounce
Green Beans
10 ounce
Bavette Steak
1 tablespoon
Black Peppercorns
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
5 teaspoon
Basil Oil
2 unit
Beef Stock Concentrate
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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. • 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 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.
• Spread cut sides of baguette with garlic spread. Toast, cut sides up, 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. If you like, drizzle remaining basil oil over garlic bread for extra flavor. Serve with any remaining lemon wedges and remaining sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich pan sauce and garlic herb butter shrimp, though some found it overly salty 🍲.
- Ease of prep: Several noted it was more time-consuming and complex than expected, with tricky timing to keep everything warm.
- Suggestions: Consider reducing salt in the sauce; some preferred grilling or broiling the steak for better results.
- Portions: Steak size varied, with some finding it generous while others felt it was too small or fatty.
- Quality: Most praised the tender, flavorful steak, but a few received tough cuts or less-than-fresh shrimp.
Reviews from our home cooks
Super delicious meal! Steak was tender and delicious as was the garlic shrimp but probably the biggest surprise to us was the green beans! Never had lemony green beans before. They were awesome
The shrimp is super fresh and the directions cook them perfectly! Not the rubbery pinwheels i usually make. The steak was tender and the au poivre was fine restaurant quality!
I bought this one for our Valentine's dinner. I am so surprised at how tender the steak is in all the meals we've tried! The lemon green beans were a good compliment to the peppercorn sauce over the steak. The garlic butter shrimp was tasty.
Excellent meal for the money. Very filling and recieved and demolished a lot of shrimp. Steak was tender, juicy and delicious. My favorite part was the zesty lemon green beans, unforgettable!! The bread was top notch as well. All around everything was fantastic and would order again.
Loved this one!! Everything turned out delicious and had a little something extra to make it special/unique. Loved the pan sauce on the steak, the zing of the lemons on the beans & the garlic butter on the shrimp
This was not a family favorite. The steak was very stringy so a lot of bites were spit out. Only my husband likes shrimp but he said it was excellent. No one really enjoyed the green beans. I think adding the lemon made them a little too sour. The whole family enjoyed the garlic bread. As far as ease of cooking, this meal was very involved with lots of different items to cook separately. The directions were easy to follow, which was very nice.
Loved the buttery garlic shrimp combination. The meat was cut awkwardly so I had a difficult time cooking it all the way through even with the time given in the recipe. Bread and green bean was good.
Steak, shrimp, and green beans were very good. The garlic powder when mixed with butter changed to an off-putting brown color when spread on the bread. But taste and bread were great.
Nice premium option that was worth the upgrade. Should have given enough of the herb butter for the shrimp and the bread instead of making garlic bread with garlic powder. Or give a fresh garlic clove.
That au poivre sauce is to die for! And the steak was tender and juicy! Could have used a larger portion of green beans though.
