Surf and Turf with Natalie’s Famous Garlic Cream Sauce
Ingredients
- 2nonePainted Hills Natural Beef Filet Mignon
- 2Tbsp.olive oil
- 4Tbsp.unsalted butter
- 2nonesprigs rosemary
- 1Tbsp.kosher salt
- .5Tbsp.coarse black pepper
- 5noneminced garlic cloves
- 1C.heavy cream
- .5C.dry white wine or low-sodium chicken broth
- 2Ozlemon juice
- 5Ozcrabmeat
- .5C.shredded parmesan cheese
- 15noneraw shrimp tails, peeled and deveined
Instructions
Bring steaks to room temperature
Pat steaks dry with paper towel
Preheat oven to 450° F
Apply salt and pepper to both sides of steaks
Apply olive oil to a cast iron skillet and on the stovetop, bring the cast iron skillet to a temperature of med high. Or to bbq
Brown both sides of the steak in the skillet (approx 2.5 minutes) or cook on BBQ
Once browned, add to the oven and bake for an additional 10 minutes at 450°
Meanwhile, you can prepare the sauce by using a separate pan, set to medium heat on the stovetop, and melt the 2 oz butter.
In the sauce, add in garlic, heavy whipping cream, wine (or chicken broth), and let it simmer for a few minutes.
Add the parmesan cheese, lemon juice, and salt and pepper to taste.
Add in the shrimp tails and crab meat to the sauce and cook at low heat for about 5 to 6 minutes. Be sure to let the sauce thicken
Once the steaks are removed from the oven, add 2 oz of butter and garlic cloves to the skillet.
After the butter has melted in the skillet, be sure to cover the steaks with the juices and garlic cloves in the pan. Do this for just 2 minutes, remove from heat and cover with foil for 5 minutes.
Plate each filet and add a good serving of the shrimp cream sauce to the steak.
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For those that are extra hungry, you can add rice and crab legs to the plate with extra garlic butter for dipping sauce. Cooked and seasoned to your liking.
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