Filet Mignon with Shrimp and Lobster Cream Sauce
This elegant dish combines tender filet mignon with succulent shrimp, all topped with a rich lobster cream sauce. It's perfect for special occasions or a romantic dinner at home.
Equipment
- 1 Grilling pan or skillet
- 1 Saucepan
- 1 set Cooking utensils (spatula, spoon)
- 1 Cooking thermometer
- 1 Plate for serving
Ingredients
- 2 steaks filet mignon 6 oz each
- to taste none salt
- to taste none pepper
- 2 tablespoons olive oil
- 8 large shrimp peeled and deveined
- 1 cup lobster meat cooked and shredded
- 1 cup heavy cream
- ¼ cup white wine
- 1 tablespoon shallots finely chopped
- 1 tablespoon butter
- optional none fresh parsley for garnish
Instructions
- Start by seasoning the filet mignon steaks with salt and pepper on both sides. Let them sit at room temperature for about 10 minutes.
- In a skillet or grilling pan, heat the olive oil over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare. Use a cooking thermometer to check for an internal temperature of 130°F. Remove the steaks from the pan and let them rest for 5 minutes.
- In the same skillet, add butter and chopped shallots. Sauté for 1-2 minutes until the shallots are translucent.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Add the shredded lobster meat and shrimp, cooking for about 4-5 minutes until the shrimp are pink and cooked through.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little water or more cream to reach your desired consistency.
- To serve, place each filet mignon on a plate, spoon the shrimp and lobster cream sauce generously over the top, and garnish with fresh parsley if desired.
Notes
Adjust the seafood quantities according to your preference; you can mix in scallops or other shellfish.
For an extra luxurious touch, you can top the filet mignon with a small dollop of truffle butter before serving.
Serve with a side of asparagus or mashed potatoes to complement the dish.