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.