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Surf and Turf with Creamy Garlic Sauce

An indulgent steakhouse classic featuring perfectly seared filet mignon and juicy shrimp, completely draped in a rich, luscious creamy garlic herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Steak and Seafood
  • 2 Filet Mignon steaks 8 oz each, room temp
  • 0.5 lbs large shrimp peeled, deveined, tails on
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter for basting
  • 1 tbsp Cajun or seafood seasoning
  • 1 pinch Kosher salt and black pepper to taste
Creamy Garlic Sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy whipping cream
  • 0.25 cup chicken broth or white wine
  • 0.25 cup Parmesan cheese freshly grated
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley chopped
  • 1 sprig fresh dill for garnish

Equipment

  • Large Cast Iron Skillet
  • Tongs
  • Whisk
  • Meat Thermometer

Method
 

  1. Pat steaks dry and season generously with salt and pepper. Toss dried shrimp in 1 tbsp olive oil and Cajun seasoning.
  2. Heat 1 tbsp olive oil in a skillet over medium-high. Sear steaks for 3-4 minutes per side.
  3. Add 2 tbsp butter to the skillet and baste the steaks for the last minute of cooking. Remove steaks to rest.
  4. In the same skillet, cook the shrimp for 1-2 minutes per side until pink. Remove and set aside.
  5. Reduce heat to medium-low. Add 3 tbsp butter and minced garlic, sautéing for 1 minute.
  6. Deglaze the pan with chicken broth, scraping up browned bits. Simmer for 2 minutes.
  7. Whisk in heavy cream and Dijon mustard. Simmer gently for 3-4 minutes until slightly thickened.
  8. Remove from heat. Whisk in Parmesan cheese and parsley until smooth. Season to taste.
  9. Top the rested steaks with the cooked shrimp and pour the hot creamy garlic sauce generously over everything.

Notes

Ensure your heavy cream is at room temperature to prevent the sauce from separating when added to the hot pan.