Filet Mignon with Shrimp and Lobster Cream Sauce

 

 

 

 

 

 

 

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 dry white wine
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter

Directions:

Season the Steaks: Season filet mignon steaks with salt and pepper.
Cook the Steaks: Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
Sauté Aromatics: In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
Cook Seafood: Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
Deglaze the Pan: Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Make the Sauce: Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
Finish the Sauce: Remove from heat, stir in butter until melted and incorporated.
Serve: Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.