Name: Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients: For the Filet Mignon: 4 filet mignon steaks (6-8 oz each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; For the Shrimp and Lobster Cream Sauce: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 3 garlic cloves, minced; 1/2 cup white wine (optional); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 pound shrimp, peeled and deveined; 1/2 pound cooked lobster meat, chopped; 1/4 teaspoon paprika; Salt and pepper, to taste; Chopped fresh parsley, for garnish

Description

This luxurious recipe combines tender filet mignon with a decadent cream sauce loaded with shrimp and lobster. Perfect for special occasions, it brings together premium ingredients to create a restaurant-quality meal at home. The rich, buttery sauce beautifully enhances the flavors of the steak and seafood, offering a harmonious blend of savory, sweet, and tangy notes.

Ingredients

Units Scale

For the Filet Mignon:
- 4 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Shrimp and Lobster Cream Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1/2 cup white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound cooked lobster meat, chopped
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish

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Instructions

Prepare the Filet Mignon:
- Season the steaks generously with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for a medium-rare finish (internal temperature of 130°F). Adjust time for desired doneness.
- Add butter to the skillet and spoon it over the steaks for added flavor during the last minute of cooking.
- Remove the steaks from the skillet and let them rest, loosely covered, for 5 minutes.
Prepare the Seafood Cream Sauce:
- In the same skillet, add olive oil and butter. Once melted, sauté the garlic until fragrant (about 30 seconds).
- Deglaze the skillet with white wine, if using, and let it reduce by half.
- Stir in the heavy cream and Parmesan cheese. Simmer gently, stirring occasionally, until the sauce thickens slightly.
- Add shrimp and cook for 2-3 minutes until pink. Stir in the lobster meat, paprika, and season with salt and pepper to taste.
- Simmer for an additional 1-2 minutes to heat through.
Assemble and Serve:
- Place the filet mignon steaks on serving plates. Spoon the shrimp and lobster cream sauce generously over the top.
- Garnish with fresh parsley and serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.