Ingredients:
For the Steak and Shrimp:
2 ribeye or filet mignon steaks (8 oz each)
1/2 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tsp paprika
Fresh parsley, chopped for garnish
For the Mushroom Cream Sauce:
2 tbsp unsalted butter
1 cup mushrooms, sliced (button or cremini)
1 clove garlic, minced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions:
- Prepare the Steak:
Season the Steaks: Rub both sides of the steaks with olive oil, salt, and pepper. Heat a skillet or grill pan over high heat.
Sear the Steaks: Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet and let them rest. - Cook the Shrimp:
In the same skillet, melt 2 tbsp butter. Add the minced garlic and shrimp, season with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Set aside. - Make the Mushroom Cream Sauce:
Sauté the Mushrooms: In the same skillet, add 2 tbsp butter and sliced mushrooms. Cook until the mushrooms are golden brown, about 4-5 minutes.
Add Garlic: Stir in minced garlic and cook for another minute.
Add Cream and Broth: Pour in the heavy cream, beef broth, and Dijon mustard. Stir to combine and simmer for 3-5 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. - Serve:
Plate the steaks and top with cooked shrimp. Spoon the rich mushroom cream sauce over the steak and shrimp. Garnish with fresh parsley.
This luxurious combination of steak and shrimp, paired with a velvety mushroom cream sauce, makes for an elegant and indulgent meal perfect for special occasions.