Garlic Herb Steak & Shrimp with Pan Sauce
Ingredients:
For the Steak:
2 filet mignon or sirloin steaks (6–8 oz each)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme (optional)
For the Shrimp:
10–12 large shrimp, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
1 tbsp chopped fresh parsley or chives
Juice of 1/2 lemon
Salt and pepper, to taste
For the Pan Sauce:
1/2 cup beef or chicken broth
2 tbsp unsalted butter
1 tsp Dijon mustard (optional)
Drippings from steak pan
For Garnish:
Fresh herbs (parsley, thyme, or chives), chopped
Instructions:
Cook the Steak:
Pat steaks dry and season with salt and pepper.
Heat olive oil in a skillet over high heat.
Sear steaks 3–4 minutes per side for medium-rare, adding butter, garlic, and rosemary to the pan for basting.
Transfer steaks to a plate and rest while you prepare the rest.
Make the Pan Sauce:
In the same skillet with steak drippings, deglaze with broth.
Stir in butter and Dijon mustard (if using). Simmer until slightly thickened, about 3–4 minutes.
Return steak to pan briefly or spoon sauce over when plating.
Cook the Shrimp:
In a separate pan, melt butter over medium-high heat.
Add garlic and sauté for 30 seconds. Add shrimp, season with salt and pepper, and cook 2 minutes per side.
Squeeze lemon juice over shrimp and sprinkle with fresh herbs.
Plate and Serve:
Arrange steak and shrimp on a white plate. Spoon pan sauce over steak.
Garnish with chopped herbs.
Enjoy:
A luxurious surf-and-turf dish with bold, buttery flavors and perfectly balanced textures.