Indulge in Luxury: Filet Mignon with Shrimp and Lobster Cream Sauce Recipe

Experience luxury tonight with our exquisite Filet Mignon accompanied by a sumptuous Shrimp and Lobster Cream Sauce! This perfect harmony of tender steak and decadent seafood cream will elevate your dining experience to new heights.

Ingredients:

• 4 (6-ounce) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 garlic cloves, minced
• 4 ounces shrimp, peeled and deveined
• 4 ounces lobster meat, chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter

Directions:

1. Season filet mignon steaks with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
3. In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
4. Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
6. Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
7. Remove from heat, stir in butter until melted and incorporated.
8. Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.

Filet Mignon with Shrimp and Lobster Cream Sauce

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Course Main Course

Servings 4

Calories 690 kcal

Ingredients

  

• – 4 6-ounce filet mignon steaks
• – Salt and freshly ground black pepper to taste
• – 2 tablespoons olive oil
• – 1/2 cup finely chopped shallots
• – 2 garlic cloves minced
• – 4 ounces shrimp peeled and deveined
• – 4 ounces lobster meat chopped
• – 1/2 cup dry white wine
• – 1 cup heavy cream
• – 1 tablespoon fresh thyme leaves
• – 1 tablespoon unsalted butter

Instructions

 

• Season filet mignon steaks with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
• In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
• Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
• Deglaze the pan with white wine, scraping up any browned bits from the bottom.
• Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
• Remove from heat, stir in butter until melted and incorporated.
• Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.