Steak with Shrimp & Lobster Sauce 🥩🍤🦞
A decadent, surf-and-turf masterpiece with tender filet mignon, juicy shrimp, and a rich, buttery lobster sauce that’s perfect for special occasions or date nights!
Ingredients:
Meat & Seafood:
16 oz filet mignon (2 8-oz steaks)
1 lb large shrimp, peeled and deveined
2 medium lobster tails
1/4 cup clam juice
Produce & Herbs:
2 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
4 sprigs fresh thyme
Spices & Seasonings:
All-purpose seasoning, to taste
1 1/2 tsp smoked paprika
1/2 tsp pepper (plus extra to taste)
1/2 tsp salt (plus extra to taste)
Oils & Dairy:
2 tbsp olive oil
10 tbsp unsalted butter, divided
1 1/2 cups heavy cream
Liquids:
1/3 cup dry white wine
Instructions:
1. Prep the Lobster and Shrimp:
Split each lobster tail in half lengthwise. Season both lobster and shrimp with garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside.
2. Cook the Filet Mignon:
Season the filet mignon generously with salt, pepper, and all-purpose seasoning.
In a skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
Add the steaks and cook for 4-5 minutes per side for medium-rare (adjust cooking time based on preferred doneness).
Remove the steaks from the skillet, cover with foil, and let them rest.
3. Sear the Lobster and Shrimp:
In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
Add the lobster tails flesh-side down and cook for 3-4 minutes until they turn opaque. Set aside.
In the same skillet, cook the shrimp until pink and cooked through, about 2 minutes per side. Set aside with the lobster.
4. Make the Lobster Sauce:
Add 2 tbsp butter to the skillet, along with minced garlic and thyme sprigs. Sauté until fragrant, about 1 minute.
Pour in the white wine and clam juice, scraping up any browned bits.
Stir in heavy cream and let simmer for 3-4 minutes until slightly thickened.
Add the remaining 5 tbsp butter, one tablespoon at a time, stirring constantly until melted and creamy.
5. Serve:
Place the steak on a plate, spoon