Filet with shrimp & lobster cream sauce . . .

        Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious and indulgent dish that combines the tender, juicy flavor of filet mignon with the rich, creamy seafood goodness of shrimp and lobster. This dish is perfect for a special occasion or a romantic dinner. The combination of surf and turf brings a balance of bold flavors with the succulent texture of shrimp and lobster cream sauce, making it a restaurant-quality dish you can easily prepare at home.

 

Ingredients:

4 (6-ounce) filet mignon steaks

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1/2 cup finely chopped shallots

2 garlic cloves, minced

4 ounces shrimp, peeled and deveined

4 ounces lobster meat, chopped

1/2 cup chicken broth

1 cup heavy cream

1 tablespoon fresh thyme leaves

1 tablespoon unsalted butter

 

Preparation:

Step 1: Season the Steaks

        Take your filet mignon steaks out of the refrigerator and let them sit at room temperature for 10-15 minutes to ensure even cooking. Season each steak generously with salt and freshly ground black pepper on both sides.

 Step 2: Sear the Filet Mignon

        Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned steaks to the skillet. Sear the steaks for about 4-5 minutes per side for medium-rare doneness. If you prefer your steaks to be cooked to a different level of doneness, adjust the cooking time accordingly (6-7 minutes for medium, or 8 minutes for medium-well).

        After searing, transfer the steaks to a plate, cover with aluminum foil while you prepare the sauce.

Step 3: Sauté Shallots and Garlic

        In the same skillet, reduce the heat to medium and add the finely chopped shallots. Sauté them for about 2 minutes until softened, stirring frequently to avoid burning. Add the garlic and cook for an additional minute until fragrant.

Step 4: Cook the Shrimp and Lobster

        Add the shrimp and chopped lobster meat to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp and lobster turn opaque and are cooked through. Be careful not to overcook them, as seafood can become tough if cooked too long.

Step 5: Deglaze the Pan

        Pour in 1/2 cup of chicken broth to deglaze the skillet. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add an extra depth of flavor to the sauce.

Step 6: Add Cream and Herbs

        Stir in 1 cup of heavy cream and the fresh thyme leaves. Allow the mixture to simmer gently for 3-4 minutes, until the sauce begins to thicken. Stir frequently to ensure even cooking and prevent the cream from curdling.

Step 7: Finish with Butter

        Remove the skillet from the heat and stir in 1 tablespoon of unsalted butter. The butter will melt into the sauce, giving it a glossy, rich texture. Taste the sauce and adjust seasoning with salt and pepper, if necessary.

Step 8: Serve

        Place the seared filet mignon steaks on plates and spoon the shrimp and lobster cream sauce generously over each steak. Serve immediately.