Filet Mignon with Shrimp and Lobster Cream Sauce

Thank you so much for joining me here on this culinary adventure. Today, I’m thrilled to share a recipe that’s close to my heart and sure to impress at your next dinner party or special occasion. Filet Mignon with Shrimp and Lobster Cream Sauce—just saying it feels indulgent! This dish combines the tenderness of filet mignon with the rich, sumptuous flavors of seafood, all draped in a luxurious cream sauce. It’s a celebration on a plate, and I’m so excited for you to try it! Ingredients 4 filet mignon steaks (about 1 1/2 inches thick) 8-10 large shrimp, peeled and deveined 1 cup chopped lobster meat 1 cup heavy cream 4 tablespoons butter 2 cloves garlic, minced 1/2 cup white wine (optional) Fresh parsley, chopped (for garnish) Salt and freshly ground black pepper to taste How to Make Instructions Prepare the Filet Mignon: Season the Steaks: Generously season the filet mignon steaks with salt and pepper. Cook the Steaks: In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to achieve your desired doneness. Remove the steaks from the skillet and let them rest. Cook the Shrimp and Lobster: Sauté Garlic: In the same skillet, add the remaining butter and sauté the garlic until fragrant, about 1 minute. Cook Seafood: Add the shrimp and lobster, cooking until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp and lobster from the skillet and set aside. Make the Cream Sauce: Deglaze the Skillet: If using, pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer the Sauce: Add the heavy cream and simmer until the sauce thickens slightly, about 5-6 minutes. Combine: Return the shrimp and lobster to the skillet, stirring gently to coat them in the sauce and heat through. Use your ← → (arrow) keys to browse Assemble the Dish: Plate Your Dish: Place each filet mignon on a plate. Spoon the shrimp and lobster cream sauce generously over the steaks. Garnish with chopped fresh parsley. Serve: Enjoy: Serve this luxurious dish immediately, perhaps with a side of mashed potatoes or steamed asparagus to complete this feast. Helpful Tips Join the Healthy Living Movement! FREE eBook: Simply Healthy: 7 Days of Effortless Healthy Dinners. Get My Free eBook! Resting the Meat: Letting the filet mignon rest after cooking is crucial as it helps retain the juices, ensuring your steak is succulent and tender. Sauce Consistency: For a thicker sauce, let it reduce longer on a lower heat. For a thinner sauce, you can add a bit more wine or some chicken broth. Substitutions/Variations Dairy-Free: Substitute the heavy cream with coconut cream and use olive oil instead of butter. Alcohol-Free: Omit the white wine and use chicken broth or a splash of lemon juice for some acidity in the sauce. Frequently Asked Questions Q: Can I prepare this recipe ahead of time? A: This dish is best served fresh, but you can pre-cook the steaks and seafood, and then just reheat them in the sauce when ready to serve. Q: What wine pairs well with this dish? A: A buttery Chardonnay or a light-bodied Pinot Noir complements the rich flavors of the seafood and cream sauce beautifully. Storage Instructions Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a little cream if the sauce needs thinning. This recipe for Filet Mignon with Shrimp and Lobster Cream Sauce isn’t just a meal; it’s an experience. Perfect for making any evening feel like a celebration. Remember, good food is not just about taste; it’s about sharing, enjoying, and celebrating life’s special moments. Bon appétit! Ingredients 4 filet mignon steaks (about 1 1/2 inches thick) 8–10 large shrimp, peeled and deveined 1 cup chopped lobster meat 1 cup heavy cream 4 tablespoons butter 2 cloves garlic, minced 1/2 cup white wine (optional) Fresh parsley, chopped (for garnish) Salt and freshly ground black pepper to taste Use your ← → (arrow) keys to browse Instructions Prepare the Filet Mignon: Season the steaks with salt and pepper. In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare or adjust the cooking time to your preference. Remove the steaks from the skillet and let them rest. Cook the Shrimp and Lobster: In the same skillet, add the remaining butter and sauté the garlic until fragrant. Add the shrimp and lobster, cooking until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp and lobster from the skillet and set aside. Make the Cream Sauce: Deglaze the skillet with the white wine (if using) and add the heavy cream. Simmer until the sauce thickens slightly, about 5-6 minutes. Return the shrimp and lobster to the skillet, stirring gently to coat them in the sauce and heat through. Assemble the Dish: Place each filet mignon on a plate. Spoon the shrimp and lobster cream sauce over the steaks. Garnish with chopped fresh parsley. Serve: Enjoy this luxurious dish immediately with a side of mashed potatoes or steamed asparagus. Nutrition Serving Size: 1 steak with sauce Calories: 620 Sugar: 1g Sodium: 720mg Fat: 45g Saturated Fat: 25g Unsaturated Fat: 18g Trans Fat: 0g Carbohydrates: 4g Fiber: 0g Protein: 50g Cholesterol: 210mg