Filet Mignon with Shrimp & Lobster Cream Sauce
Ingredients:
For the Filet Mignon:
2 (6-8 ounce) filet mignon steaks, about 1.5 inches thick
1 tablespoon olive oil or butter
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
For the Shrimp:
8 large shrimp, peeled and deveined
1 tablespoon olive oil or butter
1 clove garlic, minced
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper to taste
For the Lobster Cream Sauce:
4 ounces cooked lobster meat, chopped
1 tablespoon butter
1 shallot, finely minced
2 cloves garlic, minced
1/4 cup dry white wine (Chardonnay or Pinot Grigio)
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh chives or parsley
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
Instructions:
Prepare the Filet Mignon:
Let the steaks rest at room temperature for 20-30 minutes. Pat dry and season generously with salt, pepper, garlic powder, and dried thyme on both sides.
Heat olive oil or butter in a heavy skillet (cast iron works great) over medium-high heat until shimmering.
Sear the steaks for 3-4 minutes per side for medium-rare (130-135°F). Adjust cooking time to your desired doneness.
Remove the steaks and let them rest on a cutting board, tented with foil, for 5-10 minutes to redistribute the juices.
Cook the Shrimp:
While the steaks rest, wipe the skillet clean or use a separate pan. Heat olive oil or butter over medium heat.
Add garlic and red pepper flakes (optional) and sauté for about 30 seconds.
Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper. Remove from heat and set aside.
Make the Lobster Cream Sauce:
In the same skillet, melt butter over medium heat. Add the minced shallot and cook until soft and translucent (2-3 minutes).
Add garlic and cook for another minute until fragrant.
Pour in the white wine, scraping up any browned bits from the skillet, and simmer for 2-3 minutes to reduce slightly.
Add heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, allowing the sauce to thicken.
Stir in Parmesan cheese until melted and smooth.
Add the chopped lobster meat and stir to warm through.
Season with salt, pepper, and cayenne (optional) to taste. Stir in chives or parsley.
Assemble and Serve:
Slice the rested filet mignon if desired.
Plate the filet mignon and spoon the shrimp and lobster cream sauce over the steak.
Arrange the shrimp around the steak and sauce.
Serve immediately and enjoy this indulgent, flavorful dish!