Name:

HF Bavette Steak Au Poivre

Description

With Garlic Bread & Lemony Green Beans

Serves 2-4

Prep time: 5 minutes

Cook time: 35 minutes

Calories 1060

Ingredients
2 TBSP Garlic Herb Butter (4 TBSP for 4)
2 Scallions (4 for 4)
1 TBSP Tri-Colored Peppercorns
1 Demi-Baguette (2 for 4)
1 Lemon (2 for 4)
1 tsp Garlic Powder
6 oz Green Beans (12 oz for 4)
10 oz Bavette Steak (20 oz for 4)
10 oz Shrimp (20 oz for 4)
4 tsp Beef Stock Concentrate (8 tsp for 4)

Instructions
1. Prep
Adjust rack to top postion and preheat oven to 425 degrees. Place garlic herb butter in a large bowl; bring to room temperature. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Place peppercorns in a zip-lock bag; crush with a rolling pin or a heavy bottomed pan. Halve baguette lengthwise. Zest and quearter lemon (for 4 servings, zest one lemon and quarter both).
2. Mix Spread & Roast Beans
Place 1 TBSP plain butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until softened, 10 seconds. Stir in garlic powder, 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.
3. Cook Steak
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, 5-7 minutes, per side.
Turn off heat; transfer to a cutting board. Wash out pan.
4. Cook Shrimp
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 and cook 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.
5. Make Pan Sauce
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, 1/4 cup water (1/3 cup for 4), and 1/2 tsp crushed peppercorns (1 tsp for 4). Simmer until slightly thickened, 2-3 minutes.
Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4). Season with salt and more crushed peppercorns if desired.
6. Finish & Serve
Spread cut sides of baguette with garlic spread. Toast in oven until golden, 3-5 mins. 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.

Length

40

Calories

1060

Servings

Date Created

Created By

Jade Smidt

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