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

Pan-seared filet mignon with shrimp and a rich lobster cream sauce for a restaurant-style surf and turf dinner at home.

# Ingredients:

For the steaks and shrimp

01 - 2 filet mignon steaks, 6 to 8 oz (170 to 225 g) each, about 1.5 inches thick
02 - Salt and black pepper
03 - 1 tablespoon olive oil
04 - 2 tablespoons unsalted butter
05 - 8 large shrimp, peeled and deveined

For the lobster cream sauce

06 - 4 oz (115 g) cooked lobster meat, roughly chopped
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely minced
09 - 1 tablespoon tomato paste
10 - 1/4 cup (60 ml) brandy
11 - 3/4 cup (180 ml) heavy cream
12 - 1 tablespoon fresh chives or parsley, chopped
13 - Salt and white pepper to taste

# Instructions:

01 - Remove the filets from the refrigerator 20 minutes before cooking. Pat them very dry with paper towels and season generously on all sides with salt and black pepper.
02 - Heat a heavy skillet over high heat until very hot, about 2 minutes. Add the olive oil, then the steaks. Sear for 3 to 4 minutes per side for medium-rare, or until a deep brown crust forms. Transfer to a plate and tent with foil to rest.
03 - Reduce the heat to medium-high. Add 1 tablespoon of butter to the skillet. Cook the shrimp for 1 to 2 minutes per side until pink and just opaque. Remove and set aside.
04 - Lower the heat to medium. Add the remaining butter and the shallots. Cook for 2 minutes until soft and translucent. Stir in the tomato paste and cook for 30 seconds.
05 - Pour in the brandy, scraping the bottom of the pan to release any browned bits. Let the brandy bubble and reduce by half, about 1 minute. Add the heavy cream and simmer gently for 4 to 5 minutes until the sauce coats the back of a spoon.
06 - Fold in the lobster meat and warm through for 1 minute. Season with salt and white pepper. Place the rested steaks on warm plates, top with the shrimp, and spoon the lobster cream sauce over the top. Garnish with chopped chives or parsley.

# Good to know:

01 - Serve immediately while the sauce is hot and glossy.
02 - For a thicker sauce, simmer the cream an additional 2 minutes before adding the lobster.

Back