Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
4 filet mignon steaks (6 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 cup shallots, finely chopped
2 garlic cloves, minced
4 ounces shrimp, peeled and deveined
4 ounces lobster meat, chopped
1/2 cup grape juice
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
Instructions:
Start by seasoning the filet mignon steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook to your preferred doneness, around 4-5 minutes per side for medium-rare. Once cooked, transfer the steaks to a plate and cover with foil to keep warm.
In the same skillet, add the chopped shallots and minced garlic. Sauté for about 2 minutes until softened. Add the shrimp and lobster meat, cooking until the shrimp turns opaque and the lobster is cooked through, about 2-3 minutes.
Deglaze the pan by pouring in the grape juice, scraping up any browned bits from the skillet. Stir in the heavy cream and fresh thyme. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
Remove the skillet from heat and stir in the butter until it melts and is fully incorporated into the sauce.
To serve, spoon the shrimp and lobster cream sauce over the cooked filet mignon steaks. Enjoy immediately for a luxurious meal.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: Approximately 690 kcal per serving
Servings: 4 servings