Pan Seared Steak with Shrimp & Lobster Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2 servings

Category: Main Course

Cuisine: American

Diet: Not specified

Ingredients:

For Filet Mignon:

• 2 filet mignon steaks (8 to 10 ounces each, about 1 ½ to 2 inches thick)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 4 thyme sprigs
• Garlic powder and onion powder, to season

For Shrimp & Lobster Cream Sauce:

• 1 pound large shrimp, peeled, deveined, and tail removed
• 2 medium-sized lobster tails, shell removed, and sliced into 1-inch chunks
• 1 tablespoon olive oil
• All-purpose seasoning
• 1/4 cup clam juice
• 8 tablespoons unsalted butter
• 1 1/2 cups heavy cream
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

For Filet Mignon:

1. Pat the steak dry to ensure it’s free of moisture.
2. Generously season each side of the steak with salt, black pepper, garlic powder, and onion powder.
3. Heat olive oil in a cast-iron skillet over medium-high heat. When hot, add the steaks and press them down to get a good sear. Cook for 2 minutes.
4. After 2 minutes, add minced garlic, 2 tablespoons of butter, and thyme to the skillet. Continue cooking.
5. Cook for an additional 3 minutes on the first side, then flip the steaks and cook for another 4 minutes or until seared on all sides.
6. Reduce the heat to medium-low. Spoon the remaining butter mixture over the steaks. Cook until a thermometer reads 5 degrees below the desired final temperature (steak will continue cooking as it rests).
7. Allow the steaks to rest for 10 minutes before serving.

For Shrimp & Lobster Cream Sauce:

1. Season shrimp with all-purpose seasoning.
2. In a 10-inch skillet over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Sear the seasoned shrimp for 2 minutes on one side, then flip and sear for an additional 1 minute. Remove and set aside.
3. Add 1 tablespoon of butter to the skillet and cook the lobster until it turns pink (about 3 minutes). Remove and set aside.
4. Add 6 tablespoons of butter to the skillet. Once melted, pour in clam juice and white wine. Stir to combine and simmer.
5. Gently add the heavy cream while stirring, then bring to a boil. Stir in smoked paprika, salt, black pepper, garlic powder, and onion powder.
6. Reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally until the sauce thickens.
7. Taste and adjust salt if needed.
8. Stir in the cooked shrimp and lobster, then cook for an additional 1-2 minutes.
9. Pour the surf and turf sauce over the cooked filet mignon steaks and enjoy your Surf and Turf with Shrimp & Lobster Cream Sauce.