Filet Mignon with Shrimp and Lobster Cream Sauce

 

 

 

 

 

 

 

Ingredients

2 filets Filet Mignon (Choose high-quality cuts for the best flavor.)

6 large Shrimp (Peeled and deveined.)

2 lobster tails Lobster (Remove the meat from the shells before cooking.)
Sauce Ingredients

1⁄2 cup Heavy cream (Use full-fat cream for a rich sauce.)

1⁄4 cup White wine (Preferably dry white wine for depth of flavor.)

2 tablespoons Butter (Unsalted butter works best for control over saltiness.)

2 cloves Garlic (Minced for aromatic infusion.)
Seasonings and Herbs

1 teaspoon Salt (Adjust to taste.)

1⁄2 teaspoon Black pepper (Freshly ground for optimal flavor.)

1 tablespoon Fresh parsley (Chopped for garnish.)

Instructions

Cooking the Filet Mignon
Preheat the Grill or Pan
Season the Filet Mignon
Season the filet mignon generously with salt and pepper on both sides.
Use high-quality salt and freshly ground pepper for the best flavor.
Grill or Sear the Filet Mignon
Grill the filet mignon for about 4-5 minutes per side for medium-rare, or until desired doneness. Alternatively, sear the filet mignon in the hot pan for the same amount of time.
Preparing the Shrimp and Lobster Cream Sauce
Cook the Shrimp and Lobster
In a separate pan, sauté the shrimp and lobster in butter until cooked through, about 2-3 minutes.
Make the Cream Sauce
In the same pan, add heavy cream, garlic, white wine, and a pinch of salt. Simmer until the sauce slightly thickens, about 5-7 minutes.
Combine and Serve
Place the cooked filet mignon on a plate, top with the shrimp and lobster, and drizzle the creamy sauce over everything.