Creamy Pepper Steak with Garlic Butter Shrimp (Surf & Turf)

Yield

• 2 servings

Total Time

• Prep: 20 minutes
• Cook: 20 minutes

Ingredients

Steak

• 2 filet mignon (or ribeye) steaks (~200–250g each)
• Salt & black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic (crushed)
• Fresh thyme or rosemary

Shrimp

• 8–10 large shrimp (peeled & deveined)
• Salt & pepper
• 1 tbsp butter
• 1 clove garlic (minced)

Creamy Pepper Sauce

• 1 tbsp butter
• 1 tbsp minced garlic
• 1 tsp crushed black pepper (adjust to taste)
• 100ml heavy cream
• 50ml beef stock
• 1 tsp Dijon mustard (optional but recommended)
• Salt to taste

Garnish (optional but makes it look elite)

• Microgreens or herbs
• Extra cracked pepper

Instructions

Step 1: Prepare the Steak

• Pat steak dry, season generously with salt & pepper
• Let sit at room temp ~15 minutes

Step 2: Sear the Steak

• Heat pan until very hot
• Add oil, then steak
• Sear 2–3 mins per side (depending on thickness)

👉 Add butter, garlic, herbs → baste continuously

• Remove and rest for 5–10 minutes

Step 3: Cook the Shrimp

• In same pan, melt butter
• Add garlic → sauté briefly
• Add shrimp, cook 1–2 mins per side

👉 Don’t overcook or they go rubbery

Set aside

Step 4: Make the Sauce

• In same pan, melt butter
• Add garlic + crushed black pepper
• Pour in beef stock → simmer 1–2 mins
• Add cream + mustard
• Simmer until slightly thickened

👉 Should be silky, not too heavy

Step 5: Assemble

• Place steak on plate
• Pour sauce over
• Top with shrimp
• Garnish with herbs

Flavor Profile

• Rich, buttery steak
• Sweet, juicy shrimp
• Creamy, slightly spicy pepper sauce
• Herb freshness on top

Pro Tips

• Use a hot pan for that crust (Maillard reaction hits hard)
• Resting steak = juicy inside
• Sauce too thick? Add a splash of stock
• Sauce too thin? Reduce longer

Variations

• Add mushrooms to sauce
• Swap cream → coconut cream for twist
• Add chili flakes for heat