sixtic This luxurious surf-and-turf classic marries tender, juicy steak with plump, garlicky shrimp, all draped in a velvety cream sauce flecked with fresh herbs. It’s a restaurant-worthy date-night stunner or special-occasion showstopper—rich yet balanced, with the beef’s umami playing against the shrimp’s sweetness.
Ingredients: The Stars of the Show
For 2 servings (generous portions fit for romance or relish), assemble these jewels:
- 2 filet mignon steaks (6-8 oz each, 1-1.5 inches thick): The tenderloin king—lean, buttery, and melt-in-your-mouth. Grass-fed for extra flavor if you can swing it.
- 8-10 large shrimp (peeled and deveined, tails on): Fresh or thawed; wild-caught for that snappy sweetness. Size 16/20 per pound hits the sweet spot.
- ½ cup heavy cream: The sauce’s soul—full-fat for velvety body. Sub coconut cream for dairy-free decadence.
- 4 tbsp unsalted butter (divided): European-style for higher butterfat and richer mouthfeel. It’s the glue that glosses everything.
- 3 garlic cloves (minced): Freshly crushed for punchy aromatics—none of that jarred nonsense.
- 2 tbsp fresh parsley (finely chopped, plus extra for garnish): Flat-leaf for earthiness; it cuts the richness like a green lifeline.
- ¼ cup dry white wine (Sauvignon Blanc ideal) or low-sodium chicken broth: For deglazing; alcohol cooks off, leaving bright acidity.
- 1 tsp Dijon mustard: Smooth and sharp—adds subtle heat without overpowering.
- 1 tsp fresh lemon juice (plus zest optional): A squeeze of citrus to awaken the palate.
- Kosher salt and freshly ground black pepper: To taste—start with 1 tsp salt and ½ tsp pepper total, divided.
- 1 tbsp olive oil: For initial searing; extra-virgin keeps it light.
- ½ tsp Worcestershire sauce (optional): A umami bomb from the pantry—vegan versions abound.
This lineup is mostly market-fresh with a few staples, totaling under $30 for two. Pro tip: Read labels for hidden gluten in Worcestershire, and always pat proteins dry—wet meat steams, not sears.
Step-by-Step Instructions: From Pan to Plate Perfection
Step 1: Mise en Place and Protein Prep (10 minutes)
Efficiency is elegance’s secret sauce. Pull steaks from the fridge 30-45 minutes ahead to reach room temp—cold meat cooks unevenly, yielding a tough exterior and raw core. Pat dry with paper towels (absorb that moisture for superior crust). Season liberally: ½ tsp salt and ¼ tsp pepper per steak, rubbed in like a gentle massage. For the shrimp, toss in a bowl with a pinch each of salt, pepper, and 1 minced garlic clove. Let marinate 5-10 minutes; the salt tenderizes while garlic infuses. Mince remaining garlic, chop parsley, and measure liquids—this assembly line keeps chaos at bay. Why prep? Stir-fries and sautés move fast; fumbling mid-sear means overcooked shrimp or scorched sauce.
Step 2: Searing the Steak—Build That Fond (8-10 minutes)
Ignite your cast-iron skillet (or any heavy-bottomed pan) over high heat—no nonstick here; we crave those stuck-on bits for flavor. Add 1 tbsp olive oil and 1 tbsp butter; swirl until foaming and fragrant, about 1 minute. The smoke point is your cue—hot but not hazy. Lay in the filets, untouched, for 3-4 minutes per side. Press gently with tongs for even contact; you’ll hear the sizzle crescendo into a crusty symphony. Aim for medium-rare: 130-135°F internal with an instant-read thermometer (invest in one—it’s a game-changer). Edges should caramelize to mahogany, juices beading like dew. Transfer to a plate, tent loosely with foil. Resting redistributes juices, preventing a dry slice. Deglaze now? Not yet—save the pan’s essence for the shrimp.
Step 3: Shrimp Sauté—Quick and Kissed by the Sea (4-5 minutes)
Drop heat to medium; the pan’s residual heat is your friend. Toss in 1 tbsp butter and the marinated shrimp, single-layer style. They curl and pink in 1-2 minutes per side—overcook, and they’re rubber bands from the deep. Flip with tongs, basting in the melting butter. As they finish, pour in the white wine (or broth), scraping the fond with a wooden spoon. This “deglazing” lifts caramelized gold into a nascent sauce base—simmer 1 minute to concentrate. The alcohol evaporates, leaving vinous depth without boozy bite. Remove shrimp to the steak plate; they’re tender stars, not tough supporting actors.
Step 4: Crafting the Creamy Elixir (5 minutes)
Now, the crescendo: medium-low heat. Melt remaining 2 tbsp butter, then bloom 2 minced garlic cloves—stir 30 seconds until golden and redolent, not burnt (bitter garlic ruins the romance). Whisk in Dijon, lemon juice, and Worcestershire; it emulsifies into a tangy paste. Pour in heavy cream slowly, whisking vigorously to prevent curdling. Simmer 2-3 minutes, stirring as it thickens to nappé consistency (coats the spoon’s back). If too thin, a cornstarch slurry (1 tsp cornstarch + 1 tsp water) works wonders; too thick, splash more wine. Fold in 2 tbsp parsley—the herbs wilt, releasing anise-like brightness. Taste: salty? Peppery? Zesty? Adjust like a maestro. Off-heat, it clings without cloying.
Step 5: Plating and Presentation (2 minutes)
Artistry time: Spoon a ladle of sauce onto warmed plates, creating a golden mirror. Center the rested steak atop, slicing if sharing for that juicy reveal. Crown with 4-5 shrimp per plate, tails arched like tiaras. Drizzle extra sauce over, garnish with parsley flecks and lemon zest curls. The photo’s vibe? Rustic white porcelain against wood, evoking seaside simplicity. Steam rises; aromas mingle—garlic’s warmth, cream’s comfort, beef’s earthiness. Total cook time: 25-30 minutes. Cleanup? One pan, minimal mess.
Variations and Pairings: Remix the Magic
Flexibility fuels creativity. For a Cajun kick, dust shrimp with paprika and cayenne pre-sauté. Go surf-heavy: Swap steak for seared scallops, doubling the ocean bounty. Vegetarian? Portobello “steaks” and king oyster “shrimp” mimic textures beautifully. Scale up: Multiply by four, but sear in batches to avoid steaming. Sides? Truffle fries for decadence, or grilled zucchini ribbons for lightness. Wine-wise: That Sauvignon Blanc from the sauce, or a buttery Chardonnay to mirror the cream. Dessert? A berry sorbet cleanses the palate.
Make-ahead: Sear steaks and shrimp up to 2 hours ahead; reheat gently in sauce. Leftovers? Rare, but sublime in omelets or pasta primav-era.
Nutrition and Pro Tips: Savor Smartly
Per serving: 550 calories, 45g protein, 40g fat (20g saturated), 5g carbs (0g fiber), 800mg sodium. Nutrient MVPs: Steak’s B12 for energy, shrimp’s astaxanthin for skin glow, cream’s vitamin A for immunity. Balance with greens.
Tips for triumph:
- Thermometer Truth: 125°F for rare, 145°F medium—pull early for carryover.
- Pan Power: Cast iron heats evenly; preheat 5 minutes empty.
- Sourcing: Sustainable shrimp (MSC label), dry-aged beef for tenderness.
- Allergies: Nut-free, shellfish swap with chicken.
- Storage: Fridge 2 days; reheat low and slow to preserve sauce silk.
