Description
A delightful blend of tender steak and succulent shrimp served with a luscious creamy garlic sauce, perfect for cozy autumn dinners.
Ingredients
- 2 (8–10 oz) ribeye or sirloin steaks, room temperature
- 12–16 large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, minced
- 4 large garlic cloves, minced
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- Optional: roasted autumn vegetables and mashed potatoes for serving
Instructions
- Pat steaks dry, season generously with salt and pepper. Chill shrimp in the fridge until ready.
- Bring steaks to room temperature for 20–30 minutes before cooking.
- Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil.
- Sear steaks 3–4 minutes per side for medium-rare. Add 1 tbsp butter during the last minute and spoon it over the steaks.
- Transfer steaks to a plate and tent with foil to rest for 5–10 minutes.
- Add remaining olive oil to the same skillet. Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and set aside.
- Lower heat to medium and add butter. Sauté shallot until translucent, then add garlic and cook 30 seconds.
- Deglaze with white wine or broth, scraping up browned bits. Let reduce by half.
- Stir in heavy cream, Dijon, and lemon juice. Simmer gently until slightly thickened, about 3–5 minutes. Return shrimp and any juices to the skillet to warm through.
- Taste and adjust salt, pepper, or lemon. Finish with chopped parsley.
- Slice steak against the grain and arrange with shrimp. Spoon creamy garlic sauce over both. Serve with roasted fall vegetables and buttery mashed potatoes.
Notes
For best results, let the steaks warm slightly before cooking and avoid overcrowding the pan.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American