Filet Mignon Shrimp Lobster Cream (Print Version)
Juicy filet mignon served with decadent shrimp and lobster cream sauce for an elevated dinner.
# Ingredients:
→ Main Ingredients
01 -
2 filet mignon steaks, approximately 6 ounces each
02 -
8 large shrimp, peeled and deveined
03 -
4 ounces lobster meat, chopped
→ Sauce and Seasonings
04 -
1 cup heavy cream
05 -
2 tablespoons unsalted butter
06 -
2 cloves garlic, minced
07 -
1/4 cup dry white wine (optional)
08 -
2 tablespoons fresh parsley, chopped
09 -
1/2 teaspoon kosher salt, or to taste
10 -
1/4 teaspoon ground black pepper, or to taste
# Steps:
01 -
Season filet mignon steaks with kosher salt and black pepper on all sides. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, or until reaching preferred doneness. Remove steaks from skillet, tent with foil, and allow to rest.
02 -
In the same skillet over medium heat, add the remaining tablespoon butter. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp and lobster; cook, stirring occasionally, until shrimp are opaque and pink, about 2–3 minutes. Transfer seafood to a separate plate.
03 -
With heat still on medium, deglaze the skillet with white wine, scraping up brown bits. Add heavy cream and simmer, stirring frequently, until sauce thickens slightly, about 3–4 minutes. Return cooked shrimp and lobster to the sauce and heat through for 1 minute.
04 -
Transfer filet mignon to serving plates. Spoon generous amounts of shrimp and lobster cream sauce over each steak. Garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
Let rested steaks retain their juices for a tender bite. Consider pre-warming serving plates to keep the dish hot.