Description
Steak and Shrimp in Garlic Cream Sauce
Ingredients
For the Steak and Shrimp:
4 filet mignon steaks (about 6 oz each)
12 large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp garlic powder
Salt and black pepper to taste
For the Garlic Cream Sauce:
2 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper to taste
Fresh parsley, chopped
Instructions
Prepare the Steak:
Pat the steaks dry and season generously with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time to your desired doneness). Remove and let rest on a plate.
Cook the Shrimp:
In the same skillet, add the shrimp. Season with salt and pepper and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Make the Garlic Cream Sauce:
Reduce the heat to medium and melt the butter in the skillet. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Dijon mustard, whisking until smooth. Season with salt and pepper to taste.
Combine:
Return the steaks and shrimp to the skillet, spooning the creamy sauce over them. Cook for 2 minutes to warm everything through.
Serve:
Plate the steak and shrimp, drizzling the garlic cream sauce over the top. Garnish with fresh parsley for a pop of color and flavor.
Enjoy the Elegance!
This surf and turf dish is a restaurant-quality meal perfect for special occasions or date nights. The combination of tender steak, juicy shrimp, and creamy garlic sauce is irresistible!
Let me know if you’d like additional side dish suggestions or recipe tweaks!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped: steaks are patted dry, shrimp are peeled and deveined, garlic is minced, and cheese is grated. Use a heavy-bottomed skillet (like cast iron) for optimal heat retention. For the steak, ensure the pan is very hot before adding the oil and butter to get a proper sear. Do not move the steaks for the first few minutes to develop a crust. After cooking, resting the steak on a plate is non-negotiable for juicy results. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking or scalding. Whisk constantly while adding the Parmesan to ensure a smooth, lump-free sauce.
Serving Suggestions
Plate this elegant dish with complementary sides that won’t overpower the rich sauce. Creamy mashed potatoes or garlic parmesan risotto are excellent for soaking up the sauce. For a lighter option, serve with roasted asparagus, green beans almandine, or a simple arugula salad with a lemon vinaigrette. A crusty baguette is also perfect for cleaning the plate. For wine pairings, choose a full-bodied Cabernet Sauvignon to match the steak or a buttery Chardonnay to complement the creamy sauce.
How-to Summary
In summary, this dish is prepared in four key stages: 1) Season and sear the steaks to your desired doneness, then rest. 2) Quickly cook the shrimp in the same pan. 3) In the residual flavors, create a simple garlic cream sauce by sautéing garlic, simmering cream, and whisking in Parmesan and mustard. 4) Reunite the steak and shrimp with the sauce to warm through before serving.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Ribeye or New York strip are excellent, fattier alternatives. Adjust cook time based on thickness.
How can I prevent the cream sauce from curdling?
Keep the heat at a gentle simmer, never a boil. Use full-fat heavy cream and add the cheese off the direct heat, whisking vigorously.
Can I make this dish ahead of time?
You can prep components, but for best quality, cook just before serving. The sauce can be made ahead and gently reheated on low.
What if I don’t have Dijon mustard?
It adds depth and helps emulsify the sauce. A teaspoon of Worcestershire sauce or a squeeze of lemon juice can be a substitute.
How do I know when the shrimp are done?
Shrimp cook quickly. They are done when opaque and pink, forming a loose “C” shape. An overcooked shrimp forms a tight “O”.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear steaks in batches if necessary. Crowding steams the meat instead of creating a sear.
- Not Letting the Steak Rest: Slicing immediately causes precious juices to run out. Always rest for 5-7 minutes.
- Burning the Garlic: When making the sauce, sauté the minced garlic for only about 60 seconds until fragrant. Burnt garlic turns bitter.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh.
- Overcooking the Shrimp: They require only 2-3 minutes total. Add them back only at the end to warm through.
Conclusion
This Steak and Shrimp in Garlic Cream Sauce is a stunning, restaurant-worthy meal that is deceptively simple to master at home. By following the detailed steps, avoiding common pitfalls, and pairing it with the right sides, you can create an unforgettable dining experience for any special occasion. The key lies in quality ingredients, proper technique, and the harmonious combination of savory steak, sweet shrimp, and luxurious sauce. With this guide, you’re equipped to impress at your next dinner.