Steak Neptune
Elevate your dinner table with the luxurious decadence of Steak Neptune—a surf-and-turf masterpiece that’s as elegant as it is indulgent. This recipe combines perfectly seared filet mignon with succulent shrimp and tender lump crab meat, all crowned with a velvety drizzle of rich hollandaise sauce infused with a splash of zesty lemon. The steaks are pan-seared to perfection in a hot skillet, then topped with the freshly prepared seafood medley for a show-stopping entrée. Ideal for a romantic dinner or a special occasion, this flavorful dish is further enhanced with a garnish of fresh parsley for a vibrant pop of color. Whether you're celebrating or simply indulging, Steak Neptune guarantees a restaurant-quality experience right in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Cooked crab meat (lump or claw)
- 4 pieces Large shrimp (peeled, deveined, and tails removed)
- 2 tablespoons White wine
- 0.5 cup Hollandaise sauce (homemade or store-bought)
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Season the filet mignon steaks with salt and black pepper on both sides. Let them rest at room temperature for 15 minutes.
Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and allow it to get hot.
Sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Reduce the heat if necessary to prevent burning. Add 1 tablespoon of butter to the skillet during the last minute of cooking for added flavor.
Remove the steaks from the pan, tent them with foil, and let them rest for 5-10 minutes.
Wipe the skillet clean and reduce the heat to medium. Melt the remaining 1 tablespoon of butter in the pan, then add the shrimp. Cook the shrimp for 1-2 minutes on each side until pink and opaque.
Add the crab meat and white wine to the skillet. Stir gently to heat the crab meat through, about 2 minutes. Remove from heat and set aside.
If using store-bought hollandaise sauce, heat it gently in a small saucepan or microwave. If making homemade hollandaise sauce, prepare it according to your favorite recipe.
Add the lemon juice to the hollandaise sauce and stir to combine.
To assemble, place each steak on a plate. Top with an equal portion of the crab meat and two shrimp per steak.
Drizzle the hollandaise sauce generously over the seafood-topped steaks.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.4 g | ||
| Protein | 208.8 g | 418% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2788 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
