Surf and Turf with Natalie’s Famous Garlic Cream Sauce
- 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
- .5C.shredded parmesan cheese
- 15noneraw shrimp tails, peeled and deveined
- 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.
- 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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