Filet Mignon with Shrimp and Lobster Cream Sauce
A rich, elegant dish that combines tender filet mignon with sweet shrimp and lobster in a velvety cream sauce, perfect for special occasions or a romantic dinner.
Ingredients
For the Base
- 2 filet mignon steaks
- Salt and pepper to taste Season as needed
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, cooked and chopped Canned or vacuum-packed may be used
- 1 cup heavy cream Can substitute with half-and-half mixed with cornstarch
- 1 tablespoon fresh parsley, chopped
To Serve
- Salt and pepper to taste Included in the base ingredients
Instructions
Preparation
- Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper and let rest at room temperature for 10–15 minutes.
Cooking the Steaks
- In a skillet over medium heat, melt the butter until foaming. Add the steaks and sear for 4–5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and transfer to a plate to rest for 5–10 minutes.
Making the Sauce
- Using the same skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled and deveined shrimp and cooked lobster to the skillet. Cook until the shrimp turns pink and opaque, about 2–3 minutes.
- Pour in the heavy cream and lower the heat to a gentle simmer. Stir and let the sauce reduce until it thickens, about 3–5 minutes.
Finishing Touches
- Stir in the chopped parsley, then return the steaks to the skillet or plate and spoon the shrimp and lobster cream sauce over each steak.
- Serve immediately for best texture.
Notes
To enhance flavor, consider adding a squeeze of fresh lemon or a teaspoon of Dijon mustard to the sauce.