Ingredients (Serves 2)
For the Filet Mignon
2 Filet Mignon steaks (about 6–8 oz each)
Salt and black pepper (to taste)
1–2 tbsp olive oil
2 tbsp butter
2 garlic cloves (crushed)
2–3 sprigs fresh thyme or rosemary
For the Grilled Shrimp
6–8 large shrimp, peeled and deveined
1 tbsp olive oil
Salt & pepper
½ tsp paprika or Cajun seasoning (optional)
½ tsp lemon juice
For the Lobster Sauce
½ cup cooked lobster meat (claw/knuckle/tail), chopped
1 tbsp butter
1 small shallot, finely minced
1 garlic clove, minced
¼ cup dry white wine (optional but recommended)
½ cup heavy cream
¼ cup seafood stock (or chicken stock)
1 tsp lemon juice
Salt & pepper to taste
1 tbsp fresh parsley or chives, chopped
Instructions
1. Prepare the Filet Mignon
1. Remove steaks from the refrigerator 30 minutes before cooking.
2. Pat dry and season generously with salt and pepper.
3. Heat a cast-iron skillet over high heat. Add olive oil.
4. Sear steaks 2–3 minutes per side until a deep crust forms.
5. Add butter, garlic, and thyme/rosemary.
6. Tilt the pan and baste the steaks with the melted butter for 1–2 minutes.
7. Transfer to a 400°F (205°C) oven and cook to desired doneness (about 5–7 min for medium-rare).
8. Rest 5 minutes.
2. Grill the Shrimp
1. Toss shrimp with olive oil, salt, pepper, paprika, and a squeeze of lemon.
2. Grill in a hot pan or on a grill for ~2 minutes per side until pink and slightly charred.
3. Set aside.
3. Make the Lobster Cream Sauce
1. In a small saucepan, melt butter over medium heat.
2. Add shallots and sauté 2 minutes until soft.
3. Add garlic and cook 30 seconds.
4. Pour in white wine; simmer until reduced by half.
5. Add seafood stock and heavy cream; simmer 3–5 minutes until slightly thickened.
6. Stir in lobster meat and warm gently.
7. Add lemon juice, salt, and pepper.
8. Finish with fresh parsley or chives.
4. Plate
Place each filet mignon on a plate.
Top with grilled shrimp.
Spoon warm lobster sauce generously over the top.
Garnish with herbs.
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