Seared bavette steak is drizzled with a rich pan sauce that\u2019s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch.
\nPrep: 5 Cook: 35<\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Place garlic herb butter<\/strong> in a large bowl, bring to room temperature (you\u2019ll use it in step 4). Wash and dry produce.<\/strong><\/p>\n Halve, peel, and mince shallot<\/strong> until you have 2 TBS. Place peppercorns<\/strong> in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette<\/strong> lengthwise. Zest and quarter lemon.<\/strong><\/p>\n Mix & roast: <\/strong><\/p>\n Place 1 TBS plain butter<\/strong> in a small microwave-safe bowl, microwave until softened, 10 seconds.<\/p>\n Tip: <\/strong>Do so in 5-second intervals, checking in between, to avoid melting.<\/p>\n Stir in garlic powder<\/strong> (start with \u00bc tsp, add more from there if desired), salt,<\/strong> and pepper.<\/strong><\/p>\n Trim green beans,<\/strong> if necessary, toss on a baking sheet with a large drizzle of olive oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.<\/p>\n Cook steak: <\/strong><\/p>\n While green beans<\/strong> roast, pat steak<\/strong> dry with paper towels and season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add steak<\/strong> and cook to desired doneness, 5- to 7-minutes per side.<\/p>\n Turn off heat, transfer to a cutting board. Wash out pan.<\/p>\n Cook shrimp: <\/strong><\/p>\n Rinse shrimp<\/strong> under cold water and pat dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in pan used for steak<\/strong> over medium heat. Add shrimp<\/strong> and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.<\/p>\n Turn off heat, transfer shrimp<\/strong> to large bowl with garlic herb butter.<\/strong> Toss until thoroughly coated. Cover to keep warm. Wipe out pan.<\/p>\n Make pan sauce: <\/strong><\/p>\n Melt 1 TBS plain butter<\/strong> in same pan over medium heat. Add shallot<\/strong> and cook, stirring, until slightly softened, 1- to 2-minutes.<\/p>\n Add stock concentrates,<\/strong> \u00bc cup water,<\/strong> and \u00bd tsp crushed peppercorns.<\/strong> (Be sure to measure the crushed peppercorns.)<\/strong> Simmer until slightly thickened, 2- to 3-minutes.<\/p>\n Turn off heat. Stir in another 1 TBS plain butter<\/strong> until melted. Season with salt<\/strong> and more peppercorns<\/strong> if desired.<\/p>\n Finish & serve: <\/strong><\/p>\n Spread cut sides of baguette<\/strong> with garlic spread.<\/strong> Toast in oven (use a baking sheet or place directly on rack) until golden, 3- to 5-minutes. Halve diagonally.<\/p>\n Toss green beans<\/strong> with lemon zest<\/strong> and juice<\/strong> to taste.<\/p>\n Slice steak<\/strong> against the grain.<\/p>\n Divide garlic bread, green beans,<\/strong> and steak<\/strong> between plates. Spoon pan sauce over steak, top with shrimp.<\/strong> Serve with any remaining lemon wedges<\/strong> and remaining sauce<\/strong> on the side.<\/p>\n with Garlic Bread & Lemony Green Beans Yield: 2 Adapted from: Hello Fresh Seared bavette steak is drizzled with a rich pan sauce that\u2019s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch. Prep: 5 Cook: 35 10oz bavette steak 10oz shrimp 6oz green beans 1demi-baguette 2TBS garlic herb butter 1shallot 1TBS black peppercorns 1tsp garlic powder 2oz beef stock concentrates 1lemon salt…<\/p>\n
\nPrep: <\/strong><\/p>\nGarlic Herb Butter<\/h3>\n","protected":false},"excerpt":{"rendered":"