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Ingredients:
For the Steak:
4 beef rib eye or filet magnon steaks (about 6-8 ounces each)
Salt and pepper to taste
2 tablespoons olive oil
For the Shrimp & Lobster Sauce:
1/2 pound shrimp, peeled and deveined
1/2 pound lobster meat, chopped
2 tablespoons butter
2 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
preparation:
Prepare the Steaks:
Season the steaks with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest while you prepare the sauce.
Make the Shrimp & Lobster Sauce:
In the same skillet, add the butter and melt over medium heat. Add the minced garlic and finely chopped shallot, sauteing for 2-3 minutes until fragrant and softened.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Add the chopped lobster meat and cook for another 2-3 minutes until heated through.
Pour in the heavy cream and beef broth, stirring to combine. Add the Worcestershire sauce, Dijon mustard, and paprika. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
Season with salt and pepper to taste. Stir in the fresh parsley.
Serve:
Place each steak on a serving plate and generously spoon the shrimp and lobster sauce over the top.
Garnish with additional parsley if desired.
enjoy!