Filet Mignon with Shrimp and Lobster Cream Sauce

Instructions

Step 1: Cook the Filet Mignon

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season the Filet Mignon: Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper.
3. Sear the Steaks: Heat the olive oil in a cast-iron skillet or oven-safe pan over high heat. When the oil is hot, add the steaks and sear for 2-3 minutes on each side until a nice golden-brown crust forms.
4. Add Butter and Aromatics: Lower the heat slightly, add the butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan and spoon the melted butter over the steaks for extra flavor.
5. Transfer to the Oven: Transfer the skillet to the preheated oven and cook the steaks for an additional 4-6 minutes, depending on your preferred doneness (use a meat thermometer for accuracy: 130°F for medium-rare). Once done, remove the steaks from the oven, cover them loosely with foil, and let them rest while you prepare the sauce.

Step 2: Make the Shrimp and Lobster Cream Sauce

1. Cook the Shrimp: In a separate skillet, melt the tablespoon of butter over medium heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove and set aside.
2. Sauté the Shallot and Garlic: In the same skillet, add the chopped shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
3. Deglaze the Pan: Pour in the white wine and allow it to simmer for 2-3 minutes, reducing slightly. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds depth to the sauce).
4. Add Cream and Lobster Meat: Stir in the heavy cream, smoked paprika (if using), and chopped lobster meat. Allow the sauce to simmer gently for 4-5 minutes until it thickens. Season with lemon juice, salt, and pepper to taste.
5. Add the Shrimp: Return the cooked shrimp to the skillet and let them warm through for an additional minute. Remove from heat.

Step 3: Serve

1. Plate the Filet Mignon: Place each filet mignon steak on a serving plate. Spoon the shrimp and lobster cream sauce generously over the top of the steaks.
2. Garnish and Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately alongside your favorite sides like roasted vegetables, mashed potatoes, or a simple green salad.

Tips for Perfect Filet Mignon with Shrimp and Lobster Cream Sauce

• Rest the Steaks: Allowing the filet mignon to rest for a few minutes after cooking ensures the juices stay locked in for a tender, juicy bite.
• Use High-Quality Seafood: Fresh shrimp and lobster will enhance the overall taste of this dish, but if fresh isn’t available, high-quality frozen shrimp and lobster meat work well too.
• Wine Substitute: If you prefer to skip the wine, substitute it with chicken or vegetable broth for a lighter sauce.
• Control the Thickness: If the cream sauce becomes too thick, you can thin it out with a little more white wine or broth. If it’s too thin, let it simmer a little longer to reduce.

Variations

• Surf-and-Turf Twist: You can swap the lobster for crab meat or even scallops if you want to experiment with different seafood options.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.
• Herb-Infused Sauce: Infuse the cream sauce with fresh herbs like tarragon or basil for a slightly different flavor profile.

Conclusion

Filet Mignon with Shrimp and Lobster Cream Sauce is the ultimate surf-and-turf dish that will leave your guests or family members in awe. The perfectly cooked, tender filet mignon pairs harmoniously with the rich, buttery seafood cream sauce, making each bite an indulgent experience. Whether it’s for a romantic dinner, holiday celebration, or just because you deserve something special, this recipe is sure to be a hit! Serve it with your favorite sides and a glass of wine for the full gourmet experience at home.