Filet Mignon with Shrimp and Lobster Cream Sauce 🥩🦐✨
An elegant surf-and-turf masterpiece—succulent filet mignon topped with a rich thyme-infused seafood cream sauce. Perfect for a luxurious dinner!
Ingredients:
For the Steaks:
4 (6 oz) filet mignon steaks
Salt and freshly ground black pepper (to taste)
2 tbsp olive oil
For the Seafood Cream Sauce:
½ cup shallots, finely chopped
2 garlic cloves, minced
4 oz shrimp, peeled and deveined
4 oz lobster meat, chopped
½ cup dry white grape juice (or white cooking stock)
1 cup heavy cream
1 tbsp fresh thyme leaves
1 tbsp unsalted butter
Instructions:
1️⃣ Prepare the Filet Mignon:
Season steaks generously with salt and freshly ground black pepper.
2️⃣ Cook the Steaks:
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 4-5 minutes per side for medium-rare, or to your preferred doneness.
Remove steaks, cover with foil, and set aside to rest.
3️⃣ Sauté Aromatics:
Using the same skillet, reduce heat to medium. Add shallots and garlic, sautéing for about 2 minutes until fragrant and softened.
4️⃣ Cook the Seafood:
Add shrimp and lobster meat to the skillet, cooking for 2-3 minutes until just opaque.
5️⃣ Deglaze the Pan:
Pour in the white grape juice or stock, scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.
6️⃣ Prepare the Cream Sauce:
Stir in the heavy cream and thyme. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens.
7️⃣ Finish the Sauce:
Remove the skillet from heat and stir in butter until fully melted and incorporated for added richness.
8️⃣ Assemble and Serve:
Plate the filet mignon steaks and spoon the shrimp and lobster cream sauce generously over each steak.
Serve immediately with your favorite sides.
Tips:
Steak Doneness: Use a meat thermometer for perfect results: 130°F (medium-rare), 140°F (medium), 150°F (medium-well).
Custom Seafood: Swap lobster with crab or scallops for variety.
Pairing Suggestions: Serve with creamy mashed potatoes, roasted asparagus, or garlic butt