Nothing is more romantic than a homemade meal cooked with love. Steak and shrimp are served with an elegant and luxurious champagne cream sauce for a sexy dinner that screams “I love you”.
I’m proud to have partnered with the Ohio Beef Council to bring you this recipe.
This steak and shrimp will impress!
Valentine’s Day has been an inconsistent holiday for me. When I was young and single, I would rant that Valentine’s Day was just a made up holiday so that stores could sell more candy and cards. The truth was I was just bitter about my relationship status; I would have spent any amount on candy and cards.
Fast forward to when I met my husband…that is when Valentine’s Day took on a whole new meaning. Not only was I planning special and romantic meals, but I was buying gifts, writing heartfelt cards that dripped with meaning and affection. All that Valentine’s Day gushing fell by the wayside by the time our first kid arrived. Sadly, it hasn’t come back.
I always to treat the kids to things like a Red Velvet Chocolate Malt Shake or Black Bottom Cherry Cream Pie. My husband enjoys those treats too, but we never make enough time for just us. I think most of us parents fall into the same routine. It’s all go-go-go, kids-kids-kids and couple time gets wholly forgotten.
I’m not going to lie and say this meal is going to change our lives, we still struggle to find couple time with our busy family. But I am going to treat my husband to one of his favorite foods for Valentine’s Day…steak! Beef is the centerpiece of a romantic Valentine’s Day dinner. Premium roasts, like Ribeye, Rib, Tenderloin, or this filet mignon are popular, especially for holidays. But you could use more economical roast cuts like Round Tip, Top Sirloin and Eye Round. And you know, the best gift you can give those you love is a healthy diet. A 3-oz serving of beef provides 25 grams of protein and ten essential nutrients, wrapped up in one tasty package.
About steak and shrimp.
The beef only needs salt and pepper for seasoning, and it is super easy to prepare (do not be intimidated by this cut of beef). It requires a little time in the skillet and a little more time in the oven. Once the beef reaches 140 (for medium) degrees, it can come out to “rest”. The shrimp is seasoned a bit more; fresh rosemary and butter add quite a bit of flavor. The champagne cream sauce is what really makes this dish luscious and elegant (although it is also so easy to prepare). When all three components come together, each bite melts in your mouth!
I’m sure on Valentine’s Day, my husband and I will be off working in various carpools, but at the end of the day, we will sit to dinner as a family. The kids will eat any dinner they can prepare themselves and my husband and I will indulge on this steak and shrimp dinner. It will be family time and couple time, and it will be perfect.
How do the seasonings and spices of the steak and shrimp influence your wine choice?
Seasonings and spices often act as a bridge to wines.
- Sprinkling beef with some cracked black pepper helps the dish marry well with Syrah/Shiraz, which has a black pepper–like flavor.
- Herbs in a beef dish can underscore the hint of herbal flavor in many Cabernet Sauvignons and Bordeaux.
- The seasonings to be careful with are hot chilies, which can make a wine taste hollow. Chiles need a cushion of sweetness to land on, so fiery-hot beef dishes often do best with a white wine that has a bit of residual sugar.
- Wines with a lot of oak flavor often need a bridge to connect them to beef. Toasted nuts, brown butter and sesame oil are all excellent bridges to oaky chardonnay.
- ½ teaspoon olive oil
- Salt and pepper
- 2 4 oz filet minions
- 1 tablespoon butter
- 4 oz shrimp ( or about 8 large shrimp)
- 1 clove of garlic
- 1 tablespoon fresh rosemary
- 2 tablespoons butter
- 1 small shallot, chopped
- 2 cloves minced garlic
- 2 tablespoons flour
- ½ cup champagne
- ½ cup heavy cream
- Salt to taste
Preheat the oven to 425 degrees. Season steak with salt and pepper. Heat a small, ovenproof skillet over medium-high heat, add olive oil. Place steak on hot skillet and cook steak for 2- 3 minutes per side (just to brown). Place skillet in the oven for 3-4 minutes for rare, 5-6 for medium (this will depend on the thickness of your steak. Use a meat thermometer to guide you, for medium you are looking for 145 degrees). When steak has reached the desired temperature, remove the skillet from the oven and let stand.
Meanwhile, heat a second skillet over medium heat, add the butter. Add shallots to the pan and cook for 2-3 minutes or until soft. Stir in the garlic. Add shrimp and cook for two minutes. Turn shrimp over and add rosemary. Cook shrimp for two minutes, remove from heat and keep warm.
For the sauce, melt butter in a small saucepan over medium heat, add the garlic. Whisk in the flour until it is smooth. Slowly stream in the champagne careful as it will bubble up, followed by the cream. Cook for 1-2 minutes until thick and creamy. Season with salt to taste.
To assemble, place filets on a plate, top each steak with half of the shrimp and drizzle cream sauce over top. Serve with additional cream sauce on the side.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g