Description
Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that combines tender, perfectly cooked filet mignon with a rich and velvety seafood cream sauce featuring shrimp and lobster. This elegant dish is perfect for special occasions, romantic dinners, or celebrations, bringing fine-dining quality to your table. Its harmonious blend of savory, buttery steak and the sweet, briny flavors of seafood creates a truly unforgettable meal.
Ingredients
Units
Scale
For the Filet Mignon:
- 4 filet mignon steaks (6–8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Shrimp and Lobster Cream Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1/2 cup white wine (optional)
- 1 cup heavy cream
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, cooked and chopped
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Filet Mignon:
- Preheat your oven to 400°F (200°C).
- Season the filet mignon steaks with salt and pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes per side, until a crust forms.
- Add butter to the skillet and spoon over the steaks for added flavor. Transfer the skillet to the oven and cook for 5-7 minutes for medium-rare (internal temperature of 130°F or 54°C). Let the steaks rest for 5 minutes.
- Make the Cream Sauce:
- In a separate skillet, heat olive oil and butter over medium heat. Sauté garlic until fragrant.
- Deglaze the skillet with white wine and simmer until reduced by half.
- Stir in heavy cream, paprika, salt, and pepper. Simmer gently until the sauce thickens slightly.
- Add shrimp and lobster to the sauce. Cook for 2-3 minutes, or until the shrimp turn pink and the seafood is heated through.
- Assemble the Dish:
- Place the rested filet mignon steaks on plates. Spoon the shrimp and lobster cream sauce over the top.
- Garnish with fresh parsley and serve immediately.