Filet Mignon with Shrimp and Lobster Cream Sauce
Surf & Turf Elegance: Filet Mignon with Creamy Lobster & Shrimp Sauce
Ingredients:
For the filet mignon:
4 filet mignon steaks (6–8 oz each)
1 tablespoon olive oil
2 tablespoons butter
Salt and black pepper, to taste
2 garlic cloves, smashed
2 sprigs fresh thyme
For the shrimp & lobster cream sauce:
8 large shrimp, peeled and deveined
1 cup cooked lobster meat, chopped
2 tablespoons butter
2 cloves garlic, minced
¼ cup dry white wine
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon lemon juice
Salt and pepper, to taste
Fresh parsley, for garnish
Directions:
Prepare the filets:
Remove steaks from the fridge 30 minutes prior to cooking. Season generously with salt and pepper.
In a cast iron skillet over medium-high heat, add olive oil. Sear the filets for 2–3 minutes per side until browned. Add butter, garlic, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly for another minute.
Transfer skillet to a preheated 400°F (200°C) oven. Roast for 5–7 minutes for medium-rare. Remove and let rest, tented with foil.
Make the seafood cream sauce:
In a clean skillet, melt 2 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute. Add shrimp and cook for 2 minutes until they just turn pink.
Pour in white wine and simmer for 2–3 minutes to reduce. Stir in heavy cream, Parmesan cheese, and lemon juice. Simmer until the sauce thickens (about 3–4 minutes).
Add lobster meat and simmer gently for another 1–2 minutes. Season with salt and pepper to taste.
Spoon the warm shrimp and lobster cream sauce over each filet mignon. Garnish with chopped fresh parsley. Serve immediately with mashed potatoes, asparagus, or buttered rice.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 670 kcal | Servings: 4 servings