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Filet Mignon with Shrimp and Lobster Cream Sauce


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


Season filet mignon steaks with salt and pepper.

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.

In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.

Add shrimp and lobster, cook until just opaque, about 2-3 minutes.

Deglaze the pan with white wine, scraping up any browned bits from the bottom.

Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.

Remove from heat, stir in butter until melted and incorporated.

Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 690 kcal | Servings: 4 servings❤️

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