Steak with Shrimp Lobster Sauce (Print Format)
Sear filet mignon and top with creamy shrimp and lobster sauce; a rich and elegant main for two.
# Ingredients:
→ Steak
01 -
2 filet mignon steaks, 8-10 oz each, 1 1/2-2 inches thick
02 -
Garlic powder
03 -
Onion powder
04 -
Salt
05 -
Pepper
06 -
1 tbsp olive oil
07 -
2 tbsp unsalted butter
08 -
4 thyme sprigs
09 -
2 garlic cloves
→ Shrimp & Lobster Cream Sauce
10 -
2 medium lobster tails, shell removed, cut into 1-inch pieces
11 -
1 lb large shrimp, peeled, deveined, tail off
12 -
All-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
13 -
1 tbsp olive oil
14 -
8 tbsp unsalted butter
15 -
1/4 cup clam juice
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1/3 cup dry white wine
17 -
1 1/2 cups heavy cream
18 -
1/2 tsp salt
19 -
1/2 tsp pepper
20 -
1 tsp garlic powder
21 -
1 tsp onion powder
22 -
1 1/2 tsp smoked paprika
# Steps:
01 -
On a cutting board, season both sides of the steaks with salt, pepper, garlic powder, and onion powder. Heat a cast iron skillet over medium-high heat and add 1 tbsp olive oil. Once hot, add the steaks, pressing them down. Cook for 2 minutes, then add butter, garlic cloves, and thyme. After 3 more minutes, flip the steaks and cook for another 4 minutes. Reduce the heat to medium and spoon butter over the steaks until they reach 5°F below the desired temperature. Let the steaks rest for 10 minutes before serving.
02 -
Season the shrimp with all-purpose seasoning, being careful not to over-season. Heat 1 tbsp olive oil and 1 tbsp butter in a 10-inch skillet over medium heat. Sear the shrimp for 2 minutes on one side, flip, and sear for 1 additional minute. Remove and set aside. Add 1 tbsp butter to the skillet and sauté the lobster until pink, about 3 minutes. Remove and set aside.
03 -
In the same skillet, add 6 tbsp butter. Once melted, add white wine and clam juice and bring to a simmer. Gradually whisk in the heavy cream and return to a simmer. Stir in salt, pepper, garlic powder, onion powder, and smoked paprika. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed. Add the shrimp and lobster back to the sauce and let simmer for another 1-2 minutes.
04 -
Serve the shrimp and lobster cream sauce over the cooked steaks.
# Tips:
01 -
For steak doneness, use an instant-read thermometer: Rare (120-125°F), Medium-Rare (130-135°F), Medium (140-145°F), Medium-Well (150-155°F), Well-Done (160°F or higher).