Description
Imagine perfectly seared filet mignon paired with plump shrimp, all bathed in a rich, velvety lobster cream sauce that’s nothing short of magical.
Ingredients
Scale
For the Filet Mignon:
- 4 filet mignon steaks (6–8 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
For the Lobster Cream Sauce:
- 8 oz cooked lobster meat, chopped
- 8 large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Step 1: Sear the Filet Mignon
- Season the steaks generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Add the steaks and sear for 3-4 minutes per side until browned.
- Add butter and smashed garlic to the pan; baste the steaks with the melted butter for 1-2 minutes.
- Transfer the skillet to a preheated oven at 400°F (200°C) and cook until your desired doneness (125°F for medium-rare). Rest for 5 minutes.
Step 2: Prepare the Lobster Cream Sauce
- In the same skillet, melt butter over medium heat.
- Sauté garlic until fragrant, about 1 minute. Add shrimp and cook until pink and opaque. Remove and set aside.
- Deglaze the skillet with white wine, scraping up the browned bits. Simmer until reduced by half.
- Stir in heavy cream and Parmesan cheese, cooking until thickened.
- Add the cooked lobster meat and shrimp. Simmer gently for 2-3 minutes. Adjust seasoning with salt and pepper.
Step 3: Assemble
- Plate each filet mignon and spoon the lobster cream sauce generously over the top.
- Garnish with parsley and serve immediately with your favorite sides.