Description
Steak with Garlic Shrimp and Hollandaise Sauce
Caption:
Indulge in the ultimate surf-and-turf dish! Juicy steak, buttery shrimp, and rich hollandaise sauce combine to create a luxurious and unforgettable meal.
Ingredients:
For the steak:
2 filet mignon or sirloin steaks
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp unsalted butter
For the shrimp:
8 large shrimp, peeled and deveined
1 tbsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
For the hollandaise sauce:
3 large egg yolks
1/2 cup unsalted butter, melted
1 tbsp lemon juice
Pinch of cayenne pepper
Salt, to taste
For garnish:
Fresh parsley, chopped
Instructions:
Prepare the steak:
Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side or until cooked to your desired doneness.
Add butter to the skillet and baste the steaks with the melted butter. Remove and let rest for 5 minutes.
Cook the shrimp:
Heat olive oil in the same skillet. Add minced garlic and sauté until fragrant.
Add shrimp and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper.
Make the hollandaise sauce:
In a heatproof bowl, whisk egg yolks and lemon juice until light and frothy. Place the bowl over a pot of simmering water (do not let the bowl touch the water).
Gradually whisk in melted butter until the sauce thickens. Stir in cayenne pepper and salt.
Assemble the dish:
Plate the steak and top with the garlic shrimp. Drizzle generously with hollandaise sauce. Garnish with fresh parsley for a touch of color.
Pro Tip: Serve with roasted vegetables or mashed potatoes for a complete and satisfying meal!
Enjoy this decadent surf-and-turf dish that’s perfect for special occasions or a luxurious treat!
Step-by-Step Guide
1. Prep & Season: Pat steaks and shrimp dry. Generously season steaks with salt and pepper. Lightly season shrimp.
2. Sear Steak: Heat olive oil in a heavy skillet until shimmering. Add steaks. Sear undisturbed for 3-4 minutes per side for medium-rare. Add butter, tilt pan, and baste steaks for 30 seconds. Remove to a plate to rest.
3. Cook Shrimp: In the same skillet, add a bit more oil if needed. Sauté garlic for 30 seconds until fragrant. Add shrimp in a single layer. Cook 2-3 minutes per side until pink and curled.
4. Make Hollandaise: Whisk yolks and lemon juice in a heatproof bowl until pale. Place over a pot of gently simmering water (double boiler). Whisk constantly while slowly drizzling in the warm melted butter until sauce is thick and emulsified. Season with cayenne and salt.
5. Assemble Immediately: Slice rested steak, top with shrimp, and spoon hollandaise over everything. Garnish and serve.
Serving Suggestions
This rich dish pairs beautifully with lighter, acidic sides to cut through the richness. Consider:
– Roasted asparagus or green beans with a squeeze of lemon.
– A simple arugula salad with a sharp vinaigrette.
– Garlic herb mashed potatoes or crispy roasted potatoes.
– For a wine pairing, choose a full-bodied Chardonnay or a Cabernet Sauvignon.
How-to Summary
Create this surf-and-turf by sequentially searing seasoned steak, then sautéing garlic shrimp in the same pan. Prepare the hollandaise sauce in a double boiler by whisking egg yolks and lemon juice, then slowly emulsifying with melted butter. Assemble by topping the rested steak with shrimp and a generous drizzle of the warm sauce.
Frequently Asked Questions
Can I make the hollandaise sauce ahead of time?
Hollandaise is best served immediately. You can keep it warm for up to an hour by placing the bowl in lukewarm water, but it may thin slightly.
What if my hollandaise sauce breaks or curdles?
Don’t panic. Remove from heat. In a clean bowl, whisk a fresh egg yolk, then very slowly whisk the broken sauce into the new yolk. This can often re-emulsify it.
Can I use a different cut of steak?
Absolutely. Ribeye, New York strip, or even a flat iron steak are excellent choices. Adjust cooking time based on thickness and marbling.
How do I know when the shrimp are cooked perfectly?
Shrimp are done when they turn opaque and pink and form a tight “C” shape. An overcooked shrimp forms a tight “O” and becomes rubbery.
Is there a shortcut for the hollandaise?
A blender hollandaise is a great shortcut. Blend yolks and lemon juice, then with the blender running, slowly stream in hot melted butter until thick.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing steaks or shrimp in a crowded pan steams them instead of creating a flavorful crust.
- Not Letting the Steak Rest: Slicing immediately causes precious juices to run out. Always rest for 5 minutes.
- Adding Cold Butter to Hollandaise: Use warm, melted butter. Cold butter can shock the yolks and prevent emulsification.
- High Heat for the Double Boiler: The water should simmer gently. Boiling water will scramble the egg yolks.
- Overcooking the Shrimp: They cook quickly. Remove them from the pan as soon as they are opaque.
Conclusion
This Steak with Garlic Shrimp and Hollandaise Sauce is a restaurant-quality meal achievable in your own kitchen. By mastering a few key techniques—proper searing, avoiding overcooked shrimp, and emulsifying a stable hollandaise—you unlock a world of luxurious dining. It’s the perfect centerpiece for a celebration or an impressive date night, proving that with careful preparation, extraordinary flavor is always within reach.