Filet Mignon Shrimp Lobster Dinner (Print version)
Tender filet mignon topped with shrimp, lobster, and a silky garlic white wine cream sauce.
# Ingredients:
For the steak
01 -
2 filet mignon steaks, 6 oz (170 g) each and about 1 1/2 inches thick
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
1 tablespoon olive oil
For the shrimp lobster cream
05 -
2 tablespoons unsalted butter, divided
06 -
1 small shallot, finely minced
07 -
2 garlic cloves, minced
08 -
6 oz (170 g) large shrimp, peeled and deveined
09 -
4 oz (115 g) cooked lobster meat, chopped into bite-size pieces
10 -
1/3 cup (80 ml) dry white wine or low-sodium chicken broth
11 -
3/4 cup (180 ml) heavy cream
12 -
1 teaspoon fresh thyme leaves
13 -
1 teaspoon fresh lemon juice, plus more to taste
14 -
1 tablespoon chopped fresh parsley
15 -
Additional salt and black pepper, to taste
# Instructions:
01 -
Pat the filet mignon steaks dry with paper towels. Season all sides with kosher salt and black pepper while you prep the sauce ingredients.
02 -
Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting for thickness and doneness. Transfer to a plate and rest loosely covered.
03 -
Reduce heat to medium. Add 1 tablespoon butter, then add the shallot and cook for about 2 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
04 -
Add shrimp and lobster to the skillet. Cook for 2-3 minutes, turning the shrimp once, until the shrimp are pink and opaque and the lobster is warmed through. Transfer seafood to a bowl.
05 -
Pour in the wine or broth and scrape up the browned bits from the pan. Simmer for 1 minute, then stir in heavy cream and thyme. Cook gently for 3-5 minutes until slightly thickened.
06 -
Remove the skillet from heat and stir in the remaining 1 tablespoon butter, lemon juice, parsley, and cooked seafood. Taste for salt and pepper. Spoon the shrimp lobster cream sauce over the rested steaks and serve immediately.
# Good to know:
01 -
Best served immediately while the steak is rested and the sauce is glossy.
02 -
Use an instant-read thermometer for the most reliable steak doneness.
03 -
If using cooked lobster meat, warm it gently rather than simmering it for a long time.