Steak Shrimp Lobster Sauce (Printer-Friendly)

A tender filet mignon crowned with a luscious seafood cream sauce brightened by wine and aromatic herbs.

# What You’ll Need:

→ Beef

01 - 2 filet mignon steaks, each 1.5 inches thick

→ Seafood

02 - 8 large raw peeled and deveined shrimp
03 - 2 lobster tails, shells removed and cut into pieces

→ Seasonings

04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon coarse salt
07 - 1 teaspoon freshly cracked black pepper
08 - 1 teaspoon all-purpose seasoning (blend of salt, pepper, paprika, garlic, and onion powder)
09 - ½ teaspoon smoked paprika

→ Liquids and Fats

10 - 3 tablespoons olive oil
11 - 4 tablespoons unsalted butter
12 - ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
13 - ¼ cup bottled clam juice
14 - 1 cup heavy cream (ultra-pasteurized preferred)

→ Herbs and Aromatics

15 - 3 fresh thyme sprigs
16 - 3 garlic cloves, smashed

# Steps to Make This:

01 - Pat the filet mignon steaks dry and generously season both sides with salt, cracked black pepper, garlic powder, and onion powder to ensure even flavor distribution.
02 - Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Place steaks in the pan and press gently for even contact. After 2 minutes, add 2 tablespoons butter, thyme sprigs, and smashed garlic. Cook an additional 3 minutes.
03 - Turn steaks over using tongs. Cook the opposite side for 4 minutes while continuously spooning the melted butter, thyme, and garlic over the steaks to infuse flavor.
04 - Reduce heat to medium and continue basting until the internal temperature is 5°F below desired doneness. Remove steaks from skillet and let rest uncovered for 10 minutes to redistribute juices.
05 - Lightly season shrimp with all-purpose seasoning. In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sear shrimp on one side for 2 minutes, flip and cook for 1 more minute until just pink. Transfer shrimp to a plate.
06 - Add remaining 1 tablespoon butter to the shrimp skillet. Add lobster pieces and cook for 2 to 3 minutes until opaque and pink but still tender. Remove lobster and set aside with shrimp.
07 - In the same skillet, melt remaining butter. Pour in dry white wine and clam juice, allowing the mixture to simmer and reduce slightly. Slowly whisk in heavy cream and lower heat to medium-low.
08 - Stir in remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Simmer sauce for about 10 minutes, stirring occasionally until thickened to a silky, spoon-coating consistency. Adjust seasoning to taste.
09 - Return shrimp and lobster to the skillet, stirring to incorporate. Simmer gently for 1 to 2 minutes until seafood is warmed through.
10 - Plate rested steaks and ladle the warm shrimp and lobster cream sauce over them. Serve immediately to maximize flavor and texture.

# Additional Notes:

01 - Allow steaks to come to room temperature before cooking to promote even searing.
02 - Resting steaks after cooking helps retain juices, yielding a more tender bite.
03 - Avoid rapid boiling of the cream sauce to prevent curdling and maintain smooth texture.
04 - Sauce can be prepared ahead and gently reheated; add seafood at the end to avoid overcooking.

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