Steak Shrimp Lobster Sauce (Printer-Friendly)

Tender filet mignon topped with a rich shrimp and lobster cream sauce for an indulgent meal.

# What You'll Need:

→ Beef

01 - 2 filet mignon steaks, at least 1½ inches thick, well-marbled
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon coarse salt
05 - 1 teaspoon freshly cracked black pepper
06 - 2 tablespoons olive oil
07 - 3 tablespoons unsalted butter
08 - 3 fresh thyme sprigs
09 - 2 garlic cloves, smashed

→ Seafood

10 - 6 large raw shrimp, peeled and deveined
11 - 1 lobster tail, shell removed, cut into chunks
12 - 1 teaspoon all-purpose seasoning (blend of salt, pepper, paprika, garlic, onion powder)
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon olive oil

→ Sauce

15 - ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
16 - ¼ cup clam juice
17 - 1 cup heavy cream (ultra-pasteurized preferred)
18 - ½ teaspoon smoked paprika (preferably Spanish pimentón)
19 - Salt and freshly cracked black pepper, to taste
20 - Additional garlic powder and onion powder, a pinch each

# Steps to Follow:

01 - Pat steaks dry with paper towels. Generously season both sides with coarse salt, cracked black pepper, garlic powder, and onion powder for robust flavor distribution.
02 - Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Place steaks gently in the pan, pressing lightly for full contact. After 2 minutes, add butter, thyme sprigs, and smashed garlic. Continue cooking for 3 minutes.
03 - Turn steaks using tongs. Cook the second side for 4 minutes, spooning the melted butter, thyme, and garlic continuously over the top to deepen flavor penetration.
04 - Reduce heat to medium. Continue basting until steaks reach 5°F below desired doneness temperature. Remove from pan and rest uncovered for at least 10 minutes to allow juices to redistribute evenly.
05 - Lightly season shrimp with all-purpose seasoning. Heat olive oil and butter in a separate skillet over medium heat. Sear shrimp for 2 minutes on one side, flip and cook an additional minute until just pink. Remove and set aside.
06 - Add butter to the same skillet and sauté lobster chunks for 2 to 3 minutes until opaque and pink but still tender. Remove and set aside with shrimp.
07 - In the skillet, melt remaining butter. Pour in white wine and clam juice, allowing mixture to bubble and reduce slightly to concentrate flavors.
08 - Slowly whisk in heavy cream, lowering heat to medium-low. Add remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Simmer gently for about 10 minutes, stirring occasionally, until sauce thickens to a smooth, spoon-coating consistency. Adjust seasoning to taste.
09 - Return shrimp and lobster to the sauce. Simmer briefly for up to 2 minutes until seafood is warmed through without overcooking.
10 - Place rested steaks on plates and ladle the warm shrimp and lobster cream sauce atop. Serve immediately to enjoy the rich surf-and-turf experience.

# Extra Suggestions:

01 - Allow steaks to reach room temperature before cooking for even searing and optimal juiciness.
02 - Rest steaks after cooking to help juices redistribute, ensuring a tender bite.
03 - Avoid rapid boiling of cream sauce to prevent curdling; maintain a gentle simmer.
04 - Sauce can be prepared ahead and gently reheated; add seafood fresh at the end.

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