Creamy Garlic Butter Shrimp and Steak Medallions
Creamy Garlic Butter Shrimp and Steak Medallions
Ingredients
For the Steak Medallions
- 1 1/2 pounds beef tenderloin medallions, cut into 4 equal portions, 1 1/2-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Butter Shrimp
- 1 pound large shrimp, peeled, deveined, tail-on
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Garlic Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- 1
Pat the beef medallions dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 2 min
- 2
Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and almost smoking.
⏱️ 2 min
- 3
Carefully place the seasoned beef medallions in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until a deep brown crust forms and the internal temperature reaches your desired doneness (130-135°F for medium-rare).
⏱️ 8 min
- 4
Remove the steak from the skillet and transfer to a plate. Tent loosely with foil and let rest while you prepare the shrimp and sauce.
⏱️ 1 min
- 5
In the same skillet (do not clean), melt 2 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the shrimp to the skillet and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook for 2-3 minutes, flipping once, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
⏱️ 3 min
- 7
Add the remaining 3 tablespoons unsalted butter to the skillet. Once melted, add the remaining 4 cloves minced garlic and sauté for 1 minute until fragrant.
⏱️ 1 min
- 8
Pour in the 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the wine has reduced by about half.
⏱️ 2 min
- 9
Stir in the 1/2 cup chicken broth and bring back to a simmer. Cook for another 1-2 minutes to slightly reduce.
⏱️ 2 min
- 10
Reduce heat to low. Pour in the 1 cup heavy cream, then stir in the 1/4 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
⏱️ 5 min
- 11
Return the rested steak medallions and cooked shrimp to the skillet with the creamy garlic sauce. Spoon the sauce over the steak and shrimp to coat.
⏱️ 1 min
- 12
Serve immediately, garnished with fresh chopped parsley and lemon wedges on the side for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Butter Shrimp and Steak Medallions
Ingredients
For the Steak Medallions
- 1 1/2 pounds beef tenderloin medallions, cut into 4 equal portions, 1 1/2-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Butter Shrimp
- 1 pound large shrimp, peeled, deveined, tail-on
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Garlic Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- 1
Pat the beef medallions dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 2 min - 2
Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering and almost smoking.
⏱️ 2 min - 3
Carefully place the seasoned beef medallions in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until a deep brown crust forms and the internal temperature reaches your desired doneness (130-135°F for medium-rare).
⏱️ 8 min - 4
Remove the steak from the skillet and transfer to a plate. Tent loosely with foil and let rest while you prepare the shrimp and sauce.
⏱️ 1 min - 5
In the same skillet (do not clean), melt 2 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the shrimp to the skillet and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook for 2-3 minutes, flipping once, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
⏱️ 3 min - 7
Add the remaining 3 tablespoons unsalted butter to the skillet. Once melted, add the remaining 4 cloves minced garlic and sauté for 1 minute until fragrant.
⏱️ 1 min - 8
Pour in the 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the wine has reduced by about half.
⏱️ 2 min - 9
Stir in the 1/2 cup chicken broth and bring back to a simmer. Cook for another 1-2 minutes to slightly reduce.
⏱️ 2 min - 10
Reduce heat to low. Pour in the 1 cup heavy cream, then stir in the 1/4 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
⏱️ 5 min - 11
Return the rested steak medallions and cooked shrimp to the skillet with the creamy garlic sauce. Spoon the sauce over the steak and shrimp to coat.
⏱️ 1 min - 12
Serve immediately, garnished with fresh chopped parsley and lemon wedges on the side for squeezing.
⏱️ 1 min