Gourmet Special Occasion Dinner (Print Version)

# Ingredients:

→ For the Steak

01 - 2 tenderloin filets (6 oz each)
02 - 2 tablespoons butter
03 - Salt and pepper, to taste
04 - 1 sprig rosemary
05 - 2 teaspoons olive oil

→ For the Shrimp

06 - 12 shrimp, deveined and peeled
07 - 1 teaspoon olive oil
08 - 2 cloves garlic, thinly sliced
09 - 1 teaspoon each: salt, pepper, garlic powder, paprika

→ For the Sauce

10 - 1 tablespoon butter
11 - 2 tablespoons soy sauce
12 - ¼ cup heavy cream
13 - 1 tablespoon red pepper flakes
14 - Chopped parsley, for garnish

# Instructions:

01 - Remove the steak from the fridge and let it sit at room temperature for 30 minutes. Season all sides generously with salt and pepper.
02 - Heat a skillet over high heat and add olive oil. Sear the steaks until golden brown on one side, about 8 minutes. Flip the steaks, add butter, garlic slices, and rosemary. Reduce the heat to medium to prevent the butter from burning. Baste the steaks with the melted butter for another 8 minutes, cooking to a medium-rare or medium doneness (about 125°F). Remove the steaks from the skillet, wrap in foil, and let them rest for 10–15 minutes.
03 - In a bowl, toss the shrimp with salt, pepper, garlic powder, and paprika. Using the same skillet, add a little olive oil and cook the shrimp for about 2 minutes, or until they turn opaque. Remove from the skillet and set aside.
04 - Lower the heat to medium-low and add butter to the skillet. Stir in the soy sauce and heavy cream, scraping up any browned bits to deglaze the pan. Let the sauce simmer until it thickens slightly, then sprinkle in red pepper flakes.
05 - Place the steak on top of the shrimp and drizzle the sauce over the top. Garnish with chopped parsley. Serve with your choice of potatoes and vegetables for a complete meal.

# Notes:

01 - Adjust cooking times based on your steak thickness and preferred doneness.
02 - The red pepper flakes can be reduced or omitted for less heat.
03 - For best results, use fresh, not frozen, shrimp.
04 - This recipe works well with other steak cuts like ribeye or New York strip.

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