2
🕒 Ready in: 30 minutes
🍽️ Serves: 2
🧂 Ingredients:
3
For the Steaks
4
- 2 ribeye or filet mignon steaks (about 1-inch thick)
- Salt & freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, smashed
- 2 sprigs of thyme or rosemary (optional)
For the Creamy Garlic Shrimp
- 1 tbsp butter
- 1/2 lb (225g) shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1/4 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- Salt & pepper to taste
- Chopped parsley or chives, for garnish
- Optional: pinch of chili flakes for heat
🔪 Instructions:
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1. Cook the Steaks
- Bring steaks to room temp (about 20 mins out of the fridge).
- Pat dry, season generously with salt and pepper.
- Heat olive oil in a heavy skillet over high heat.
- Sear steaks 2–3 minutes per side (for medium-rare), then lower heat, add butter, garlic, and herbs.
- Baste the steaks with the melted butter for 1–2 minutes. Rest steaks under foil while you make the shrimp.
2. Make the Creamy Garlic Shrimp
- In a clean skillet, melt butter over medium heat.
- Add shrimp and sear until pink (1–2 minutes per side). Remove and set aside.
- In the same pan, add garlic and sauté for 30 seconds.
- Deglaze with wine or broth, let reduce slightly.
- Stir in cream, Parmesan, salt, pepper, and chili flakes (if using).
- Simmer until slightly thickened (2–3 minutes). Return shrimp and toss to coat.
3. Serve
- Plate steak, spoon creamy garlic shrimp sauce over the top.
- Garnish with parsley or chives, and a twist of cracked pepper.
🍷 Perfect Pairings:
- Side: Garlic mashed potatoes, roasted asparagus, or buttered green beans
- Wine: A bold Cabernet Sauvignon or Chardonnay for cream lovers
