Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
4 filet mignon steaks (6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
8 large shrimp, peeled and deveined
1/2 cup cooked lobster meat, chopped
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Directions:
Preheat oven to 400°F (200°C). Season filet mignons with salt and pepper.
Heat olive oil in an ovenproof skillet over medium-high heat. Sear steaks for 2-3 minutes per side until browned.
Transfer skillet to the oven and roast for 5-7 minutes for medium-rare, or cook to your desired doneness. Remove steaks and let rest.
In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add shrimp to the skillet and cook until pink, about 2 minutes per side.
Stir in lobster meat, heavy cream, Parmesan cheese, lemon juice, paprika, and cayenne pepper. Simmer until the sauce thickens, about 3-5 minutes.
Spoon the shrimp and lobster cream sauce over each filet mignon.
Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings
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