Steak and Shrimp with Mushroom Cream Sauce

Ingredients:

For the Steak and Shrimp:

2 ribeye or filet mignon steaks (8 oz each)

1/2 lb large shrimp, peeled and deveined

2 tbsp olive oil

2 tbsp unsalted butter

Salt and freshly ground black pepper to taste

2 cloves garlic, minced

1 tsp paprika

Fresh parsley, chopped for garnish

For the Mushroom Cream Sauce:

2 tbsp unsalted butter

1 cup mushrooms, sliced (button or cremini)

1 clove garlic, minced

1/2 cup heavy cream

1/4 cup beef broth

1 tsp Dijon mustard

Salt and black pepper to taste

Instructions:

Prepare the Steak:

Season the Steaks: Rub both sides of the steaks with olive oil, salt, and pepper. Heat a skillet or grill pan over high heat.

Sear the Steaks: Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your liking. Remove the steaks from the skillet and let them rest.

Cook the Shrimp:

In the same skillet, melt 2 tbsp butter. Add the minced garlic and shrimp. Season with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Set them aside.

Make the Mushroom Cream Sauce:

Sauté the Mushrooms: In the same skillet, melt 2 tbsp butter. Add sliced mushrooms and cook for about 4-5 minutes until golden brown.

Add Garlic: Stir in the minced garlic and cook for an additional minute.

Add Cream and Broth: Pour in the heavy cream, beef broth, and Dijon mustard. Stir everything together and simmer for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Serve:

Plate the steaks and top them with the cooked shrimp. Spoon the rich mushroom cream sauce over the top and garnish with fresh parsley.

This elegant meal combines the richness of steak, the sweetness of shrimp, and the velvety smoothness of mushroom cream sauce—perfect for a special dinner!