Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
4 filet mignon steaks
8 large shrimp, peeled and deveined
1 cup heavy cream
1/2 cup lobster meat, chopped
1/4 cup white wine
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the Filet Mignon:
Season the steaks with salt and pepper. Heat 1 tbsp of butter in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from the skillet and let rest.
Cook the Shrimp:
In the same skillet, add the remaining 1 tbsp of butter and cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
Make the Lobster Cream Sauce:
Add the minced garlic to the skillet and sauté for 1 minute. Deglaze the pan with white wine, scraping up any browned bits. Stir in the heavy cream and lobster meat. Simmer until the sauce thickens, about 5 minutes.
Serve:
Place the filet mignon on a plate, top with shrimp, and drizzle with the lobster cream sauce. Garnish with fresh parsley and serve immediately.