• 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 so in 5-second intervals, checking in between, to avoid melting.) Stir in garlic powder (start with 1⁄4 tsp; add more from there if desired), salt, and pepper. • Trim green beans if necessary; toss on a baking sheet with a large drizzle of olive 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 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, 1⁄4 cup water (1/3 cup for 4 servings), and 1⁄2 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 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. Serve with any remaining lemon wedges and remaining sauce on the side. ***Steak is fully cooked when internal temperature reaches 145º.*** ***Shrimp are fully cooked when internal temperature reaches 145º.***