Gourmet Surf & Turf: Filet Mignon with Grilled Shrimp, Crab, and Creamy Herb Sauce
Ingredients:
For the Steak:
2 filet mignon or ribeye steaks (1.5–2 inches thick)
Kosher salt and freshly ground black pepper
1 tbsp high smoke point oil
1 tbsp unsalted butter (for basting)
For the Seafood Topping:
6–8 large shrimp, peeled and deveined
½ cup lump crab meat (picked over for shells)
1 tsp olive oil
Salt and pepper to taste
½ tsp smoked paprika (optional)
For the Creamy Herb Sauce:
1 tbsp unsalted butter
1 garlic clove, minced
½ cup heavy cream
¼ cup white wine (optional)
1 tsp Dijon mustard
1 tbsp finely chopped parsley (plus extra for garnish)
Salt and pepper to taste
Instructions:
Prepare the Steak:
Bring steaks to room temperature. Season with salt and pepper.
Sear in a hot skillet with oil, 3–4 min per side for medium-rare.
Add butter and baste during the final minute. Rest 8–10 minutes.
Grill the Shrimp:
Toss shrimp with olive oil, salt, pepper, and paprika.
Grill or sear for 1–2 min per side until cooked through.
Warm the Crab:
Gently warm crab meat in a pan with a touch of butter. Season lightly with salt and pepper.
Make the Creamy Herb Sauce:
In a saucepan, melt butter and sauté garlic until fragrant.
Add white wine (if using) and reduce slightly.
Stir in cream and Dijon. Simmer until thickened (2–3 min).
Add chopped parsley. Season with salt and pepper.
Assemble the Plate:
Place the steak in the center of the plate.
Top with grilled shrimp and warmed crab meat.
Spoon the creamy herb sauce over the top.
Garnish with fresh parsley.