Steak Shrimp Lobster Sauce (Printer-Friendly)

Filet mignon seared to perfection, topped with a creamy seafood sauce of shrimp and lobster with herbs and spices.

# What You’ll Need:

→ Beef

01 - 2 filet mignon steaks, 1.5 inches thick, well-marbled
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon coarse salt
05 - 1/2 teaspoon freshly cracked black pepper
06 - 2 tablespoons olive oil
07 - 3 tablespoons unsalted butter
08 - 3 sprigs fresh thyme
09 - 3 garlic cloves, smashed

→ Seafood

10 - 8 ounces peeled and deveined large raw shrimp
11 - 2 lobster tails, shells removed and meat cut into pieces

→ Seasonings

12 - 1 teaspoon all-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste

→ Sauce Ingredients

15 - 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
16 - 1/4 cup bottled clam juice
17 - 3/4 cup heavy cream (ultra-pasteurized preferred)
18 - 1 tablespoon unsalted butter
19 - 1 tablespoon olive oil

# Steps to Follow:

01 - Pat the filet mignon dry and season both sides evenly with garlic powder, onion powder, salt, and black pepper.
02 - Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Place steaks in the skillet, pressing lightly for full contact. After 2 minutes, add butter, thyme sprigs, and smashed garlic cloves; cook an additional 3 minutes.
03 - Turn the steaks with tongs and cook the second side for 4 minutes, spooning the bubbling butter, thyme, and garlic over the steaks continuously to infuse flavor.
04 - Reduce heat to medium and continue basting until steaks are about 5°F below desired doneness. Remove from skillet and rest uncovered for at least 10 minutes to allow juices to redistribute.
05 - Lightly toss shrimp with all-purpose seasoning. Heat olive oil and 1 tablespoon butter in a separate skillet over medium heat. Sear shrimp on one side for 2 minutes, flip, and cook 1 more minute until just pink. Transfer shrimp to a plate.
06 - Add an additional tablespoon of butter to the skillet, add lobster pieces, and cook for 2–3 minutes until opaque and pink but tender. Remove lobster to join shrimp.
07 - Add remaining butter to the skillet and melt. Pour in white wine and clam juice. Allow the mixture to bubble and reduce slightly for enhanced depth.
08 - Whisk in heavy cream slowly and reduce heat to medium-low. Stir in remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Simmer for about 10 minutes, stirring occasionally until sauce thickens to coat the back of a spoon. Adjust seasoning if needed.
09 - Return shrimp and lobster to the skillet, stir to combine, and gently simmer for no more than 2 minutes until seafood is warmed through.
10 - Plate the rested steaks and generously spoon the warm shrimp and lobster cream sauce over them. Serve immediately for optimal flavor.

# Helpful Hints:

01 - Allow steaks to reach room temperature before cooking to ensure even sear and doneness.
02 - Rest steaks after cooking to retain juiciness and tenderness.
03 - Avoid boiling the cream sauce rapidly to prevent curdling and maintain a smooth texture.
04 - This dish can be prepared ahead; reheat sauce gently and add seafood at the end.

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