eldandrevni
INGREDIENTS
- 2 filet mignon steaks that weigh 8 to 10 ounces (about 1 ½ to 2 inches thick).
- Olive oil, 1 tablespoon
- 2 garlic cloves, minced
- Unsalted butter, 2 tablespoons
- Black pepper and salt, to taste
- 4 thyme sprigs
- Garlic powder and onion powder, to season
Shrimp with lobster sauce ingredients
- 1 pound of big shrimp peeled, deveined, and tail removed
- 2 medium-sized lobster tails with the shell removed and sliced into 1-inch chunks.
- 1tablespoon of olive oil
- All-purpose seasoning
- Clam juice, 1/4cup
- 8tablespoons of unsalted butter
- Heavy cream, 1 1/2cup
- 1/3cup of dry white wine
- 1/2teaspoon each for salt and pepper
- Smoked paprika, 1 ½ teaspoons
- Garlic and onion powder, 1 teaspoon each
INSTRUCTIONS
- Pat the steak dry and makes sure that it is thoroughly free of moisture
- Generously sprinkle each side of the steaks with salt, pepper, garlic powder and onion powder.
- Put some oil in a cast-iron skillet pan then heat it over medium-high heat. When the oil is heated, add the steaks, firmly press them down (this will assist in getting a good sear on the steak), then cook for 2 minutes.
- After the steak has been cooked for two minutes, add the garlic cloves, butter, and thyme and continue to cook.
- Cook for an extra 3 minutes before tossing the steak over to the other side. Additional four minutes of cooking time should be added. It is important to make sure that the steaks are seared on all edges and the sides as well.
- Bring the temperature to medium-low. Overtop steaks with remaining butter mixture. Keep doing the spooning move and cook until the thermometer displays a temperature five minutes lower than the desired end temperature. While the steak is resting, it will continue to cook by an additional 5 degrees.
- Allow the steak to rest for 10 minutes before serving.
For Shrimp & Lobster Cream Sauce
- Place the shrimps in a bowl and season them using the all-purpose seasoning. Avoid adding too much seasoning.
- Over medium heat, place a 10-inch skillet then add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the seasoned shrimp and sear for two minutes on one side, next flip to the other side and sear them for an additional 1 minute. Take out and set to the side.
- Add 1 tablespoon of butter to the skillet then add the lobster. Cook the lobster till it becomes pink. This shouldn’t take more than three minutes at most. Take out and set to the side.
- Put 6 tablespoons of butter into the skillet. When the butter begins to melt, pour in the clam juice and white wine and stir to combine. Allow the mixture to simmer.
- Add the heavy cream gently while stirring and bring to a boil. Stir in smoked paprika, salt, garlic powder, pepper, and onion powder.
- Bring the heat down to a medium-low setting and maintain a simmer for the next 10 minutes, while stirring the mixture on occasionally to keep it from boiling over. The sauce will thicken and lessen as it cooks.
- Taste it, and if you think it needs more salt, add some more.
- Toss in the shrimp and lobster then allow them cook for another minute or two after you’ve stirred them in.
- Place the shrimp lobster sauce on top of the steak once it has been cooked.
- To achieve the finest results when pan searing steaks, use a skillet made of cast iron.
- You must use a meat thermometer to make sure the steak is cooked to the proper temperature for this surf and turf lobster sauce. Steak is best cooked at a certain temperature rather than for a specific amount of time, thus it’s recommended that anyone who doesn’t already have a meat thermometer get in one.
- Steak Done Temperature
- Temperatures of 120-125 ° F for Rare
- Temperatures of 130 – 135 ° F for Medium-rare
- Temperatures of 140-145 ° F for Medium
- Temperatures of 145-150 ° F for Medium-well
- Temperatures of 160 ° F and up for Well done
Steak with Shrimp & Lobster Sauce Nutrition Facts
668 calories, 55g of fat (saturated 26g, trans 1g), 35g of protein, 243mg of cholesterol, 6g of carbs (fiber 0.5g, sugars 2g), and 532mg of sodium.
