Surf And Turf With Garlic Cream Sauce Recipe

Cooking Directions

• STEP 1.Start by seasoning the filet mignon steaks with salt and pepper on both sides.
• STEP 2.Heat a skillet over medium-high heat and add some oil. Sear the steaks for about 3-4 minutes on each side for medium-rare doneness.
• STEP 3.Remove the steaks from the skillet and let them rest while you cook the shrimp.
• STEP 4.In the same skillet, melt some butter and add minced garlic. Cook for a minute until fragrant.
• STEP 5.Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
• STEP 6.Remove the shrimp from the skillet and set aside.
• STEP 7.To make the garlic cream sauce, melt butter in a saucepan and add minced garlic. Cook for a minute until fragrant.
• STEP 8.Whisk in flour and cook for another minute to make a roux.
• STEP 9.Gradually whisk in chicken broth and heavy cream, stirring constantly until the sauce thickens.
• STEP 10.Season the sauce with salt, pepper, and grated Parmesan cheese.
• STEP 11.Place the cooked steaks and shrimp on a serving platter and drizzle the garlic cream sauce over them.
• STEP 12.Garnish with chopped parsley and serve immediately.

Cooking Tips

• Make sure to let the steaks rest after cooking to allow the juices to redistribute.
• For a more intense garlic flavor, you can add more minced garlic to the sauce.
• If you prefer a thinner sauce, you can adjust the consistency by adding more chicken broth or cream.
• Serve the Surf and Turf with Garlic Cream Sauce with your favorite side dishes, such as roasted vegetables or mashed potatoes.

Storage and Serving

• Surf and Turf with Garlic Cream Sauce is best served immediately to enjoy the flavors at their peak.
• If you have leftovers, store the cooked steak, shrimp, and sauce separately in airtight containers in the refrigerator.
• Reheat the steak and shrimp in a skillet over low heat, and gently warm the sauce in a saucepan, stirring occasionally.
• Serve the reheated steak and shrimp on a platter, drizzle with the warmed sauce, and garnish with fresh parsley.