Ingredients:
For the Steak:
- 4 ribeye or filet mignon steaks (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, diced
- 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
Instructions:
Garnish with additional parsley if desired.
Cook the Steaks:
Season both sides of the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the steaks for approximately 4-5 minutes on each side for medium-rare, or adjust time for your preferred level of doneness. Remove the steaks from the skillet and let them rest.
Prepare the Shrimp & Lobster Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until aromatic and softened.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Mix in the lobster meat and continue cooking for another 2-3 minutes until heated through.
Stir in the heavy cream and beef broth. Add Worcestershire sauce, Dijon mustard, and paprika. Allow the mixture to simmer for 5-7 minutes, until the sauce thickens.
Season with salt and pepper to taste, and mix in the fresh parsley.
Serve:
Arrange each steak on a plate and generously top with the shrimp and lobster sauce.