Exquisite Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
For the filet mignon:
4 filet mignon steaks (6 oz each)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp unsalted butter
For the shrimp and lobster cream sauce:
8 large shrimp, peeled and deveined
1/2 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper.
In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the steaks for 2-3 minutes on each side until browned.
Transfer the skillet to the oven and roast the steaks for 6-8 minutes for medium-rare, or until your desired level of doneness. Remove the steaks from the oven and let them rest for 5 minutes.
In a separate skillet, melt 2 tbsp butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the white wine and simmer until reduced by half.
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
Stir in the cooked lobster meat and shrimp, then add the lemon juice, fresh parsley, salt, and pepper to taste. Cook for an additional 2 minutes until everything is heated through.
Serve the filet mignon steaks topped with the shrimp and lobster cream sauce.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4 servings
