🥩 Filet Mignon with Shrimp & Lobster Cream Sauce
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
🛒 Ingredients
For the Filet Mignon
4 filet mignon steaks, about 6 oz each
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, smashed
2 sprigs fresh thyme
For the Shrimp & Lobster Cream Sauce
8 oz cooked lobster meat, chopped
8 oz large shrimp, peeled and deveined
2 tbsp butter
2 cloves garlic, minced
½ cup dry white wine or seafood stock
1 cup heavy cream
½ cup chicken or seafood stock
½ cup freshly grated Parmesan cheese
½ tsp paprika
¼ tsp cayenne pepper, optional
½ tsp Italian seasoning
Salt and black pepper, to taste
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
👩🍳 Instructions
Prepare the steaks: Remove the filet mignon from the refrigerator about 20–30 minutes before cooking. Pat dry and season generously on all sides with kosher salt and black pepper.
Sear the filet: Heat olive oil in a large heavy skillet over medium-high to high heat. Once hot, add the steaks. Sear for about 3–4 minutes per side for medium-rare, adjusting the time according to thickness and desired doneness.
Add butter and herbs: Reduce the heat to medium. Add butter, smashed garlic, and thyme. Spoon the melted butter over the steaks for about 1–2 minutes.
Check doneness: For medium-rare, remove the steaks around 130–135°F (54–57°C); they will continue cooking as they rest. Transfer to a plate and loosely cover with foil. Let rest for 5–10 minutes.
Cook the seafood: Wipe out excess oil from the skillet if necessary. Melt 2 tablespoons butter over medium heat. Add minced garlic and cook for about 30 seconds.
Add the shrimp and cook for 1–2 minutes per side, just until pink and cooked through. Remove the shrimp and set aside.
Make the cream sauce: Pour the white wine or seafood stock into the same skillet, scraping up the browned bits from the bottom. Simmer for 2–3 minutes.
Add the heavy cream and stock. Stir in Parmesan, paprika, Italian seasoning, and cayenne if using. Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens.
Add lobster: Fold in the chopped lobster meat and cooked shrimp. Warm for 1–2 minutes. Stir in lemon juice and parsley. Taste and adjust salt and pepper.
Serve: Place one filet mignon on each plate and generously spoon the shrimp and lobster cream sauce over the top.
🍽️ Serving Suggestions
Serve with garlic mashed potatoes, roasted asparagus, sautéed spinach, creamy risotto, or crusty bread to soak up the luxurious sauce.
