Description
This luxurious Steak, Shrimp & Lobster Sauce recipe combines perfectly seared filet mignon with succulent shrimp and lobster tails in a rich, creamy seafood sauce. The sauce is crafted with butter, white wine, clam juice, heavy cream, and a blend of smoky spices, making it an indulgent surf-and-turf dish ideal for special occasions or an elegant dinner at home.
Ingredients
Scale
Steak
- 2 8-10 oz. filet mignon steaks (1 1/2 – 2 inches thick)
- garlic powder (to taste)
- onion powder (to taste)
- salt (to taste)
- pepper (to taste)
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 4 thyme sprigs
- 2 garlic cloves
Shrimp & Lobster
- 2 medium lobster tails (shell removed, cut into 1 inch pieces)
- 1 lb. large shrimp (peeled, deveined, tail off)
- all-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
- 1 tbsp. olive oil
- 8 tbsp. unsalted butter (divided)
Sauce
- 1/4 cup clam juice
- 1/3 cup dry white wine
- 1 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 1/2 tsp. smoked paprika
Instructions
- Season the steak: On a cutting board or mat, season both sides of the filet mignon steaks evenly with salt, pepper, garlic powder, and onion powder.
- Sear the steaks: Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, place the steaks in the skillet and press them down gently. Cook the steaks for 2 minutes on one side, then add 2 tablespoons of unsalted butter, garlic cloves, and thyme sprigs to the skillet.
- Cook and baste: Continue cooking the steaks for an additional 3 minutes on the first side. Using tongs, flip the steaks and cook the other side for 4 minutes. Reduce the heat to medium and continuously spoon the melted butter over the steaks until the internal temperature is about 5 degrees less than your desired doneness (see notes). Keep in mind the steaks will continue cooking while resting.
- Rest the steaks: Remove steaks from the skillet and let them rest for at least 10 minutes before serving, allowing the juices to redistribute.
- Season the shrimp: In a bowl, lightly season the peeled and deveined shrimp with all-purpose seasoning. Avoid over-seasoning to preserve the shrimp’s natural flavor.
- Sear shrimp and lobster: Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch skillet over medium heat. Sear shrimp for 2 minutes on one side, then flip and cook for 1 more minute. Remove and set aside. Add 1 tablespoon of butter to the skillet and sauté lobster pieces for up to 3 minutes until they turn pink. Remove and set aside.
- Prepare the sauce: Add 6 tablespoons butter to the skillet. Once melted, pour in the white wine and clam juice. Let the mixture simmer briefly. Slowly whisk in the heavy cream and bring to a low simmer.
- Season and reduce sauce: Stir in salt, pepper, garlic powder, onion powder, and smoked paprika. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally to prevent boiling over. The sauce should reduce and thicken to a creamy consistency. Adjust salt as needed.
- Combine seafood with sauce: Stir in the cooked shrimp and lobster pieces, letting them warm through in the sauce for an additional 1 to 2 minutes.
- Serve: Spoon the creamy lobster and shrimp sauce over the rested filet mignon steaks and serve immediately for an elegant surf and turf meal.
Notes
- Steak doneness temperatures: Medium rare – 130 to 135°F, Medium – 140 to 145°F, Medium well – 145 to 150°F, Well done – 160°F and above.
- Allowing the steak to rest after cooking helps retain juices and enhances tenderness.
- Be careful not to over-season the shrimp as they are naturally flavorful.
- Simmer the sauce gently to prevent curdling of cream.
- Use a reliable instant-read thermometer to monitor steak temperature for perfect doneness.
Keywords: steak, filet mignon, shrimp, lobster sauce, surf and turf, seafood cream sauce, cast iron skillet, elegant dinner, creamy seafood sauce