Filet Mignon with Shrimp and Lobster Cream Sauce (Print version)

Tender filet mignon topped with shrimp, lobster, and a silky garlic cream sauce for an elegant surf-and-turf dinner.

# Ingredients:

For the filet mignon

01 - 4 filet mignon steaks, 6 oz (170 g) each, about 1 1/2 inches thick
02 - 1 1/2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter
06 - 2 sprigs fresh thyme, optional

For the shrimp and lobster cream sauce

07 - 8 oz (225 g) large shrimp, peeled and deveined
08 - 6 oz (170 g) cooked lobster meat, chopped into bite-size pieces
09 - 2 tablespoons unsalted butter
10 - 1 small shallot, finely minced
11 - 3 cloves garlic, minced
12 - 1/3 cup (80 ml) dry white wine
13 - 1/2 cup (120 ml) seafood stock or clam juice
14 - 1 cup (240 ml) heavy cream
15 - 1/4 cup (25 g) finely grated Parmesan cheese
16 - 1 teaspoon lemon juice, plus more to taste
17 - 2 tablespoons chopped fresh chives or parsley

# Instructions:

01 - Let the filets sit at room temperature for 20 minutes. Pat them dry, then season all sides with salt and black pepper.
02 - Heat olive oil in a cast-iron skillet over medium-high heat. Sear the filets for 3-4 minutes per side, then add butter and thyme and baste for 1 minute.
03 - Transfer the steaks to a warm plate. Rest for 5-10 minutes while you make the sauce. Aim for 125 F to 128 F before resting for medium-rare, or cook longer to your preference.
04 - Lower the heat to medium. Add 2 tablespoons butter to the skillet, then cook the shallot for 1 minute. Add garlic and cook for 30 seconds, scraping gently.
05 - Add the white wine and simmer for 1-2 minutes. Stir in seafood stock and heavy cream, then simmer gently for 4-6 minutes until lightly thickened.
06 - Add shrimp to the sauce and cook for 2-3 minutes until pink and opaque. Fold in lobster meat and warm for 1 minute.
07 - Stir in Parmesan, lemon juice, and chives. Taste and adjust with salt, pepper, or more lemon if needed.
08 - Place each filet on a warm plate and spoon the shrimp and lobster cream sauce over the top. Serve immediately.

# Good to know:

01 - Best served right after the sauce is finished.
02 - Cook seafood gently so the shrimp and lobster stay tender.
03 - Steaks will rise a few degrees while resting.

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