Filet Mignon with Shrimp and Lobster Cream Sauce

Thank you so much for joining me here on this culinary adventure. Today, I’m thrilled to share a recipe that’s close to my heart and sure to impress at your next dinner party or special occasion. Filet Mignon with Shrimp and Lobster Cream Sauce—just saying it feels indulgent! This dish combines the tenderness of filet mignon with the rich, sumptuous flavors of seafood, all draped in a luxurious cream sauce. It’s a celebration on a plate, and I’m so excited for you to try it!

Ingredients

• 4 filet mignon steaks (about 1 1/2 inches thick)
• 8-10 large shrimp, peeled and deveined
• 1 cup chopped lobster meat
• 1 cup heavy cream
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• Fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper to taste

this Recipe

How to Make Instructions

Prepare the Filet Mignon:

1. Season the Steaks: Generously season the filet mignon steaks with salt and pepper.
2. Cook the Steaks: In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to achieve your desired doneness. Remove the steaks from the skillet and let them rest.

Cook the Shrimp and Lobster:

3. Sauté Garlic: In the same skillet, add the remaining butter and sauté the garlic until fragrant, about 1 minute.
4. Cook Seafood: Add the shrimp and lobster, cooking until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp and lobster from the skillet and set aside.

Make the Cream Sauce:

5. Deglaze the Skillet: If using, pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom.
6. Simmer the Sauce: Add the heavy cream and simmer until the sauce thickens slightly, about 5-6 minutes.
7. Combine: Return the shrimp and lobster to the skillet, stirring gently to coat them in the sauce and heat through.

Assemble the Dish:

8. Plate Your Dish: Place each filet mignon on a plate. Spoon the shrimp and lobster cream sauce generously over the steaks. Garnish with chopped fresh parsley.

Serve:

9. Enjoy: Serve this luxurious dish immediately, perhaps with a side of mashed potatoes or steamed asparagus to complete this feast.

Helpful Tips

• Resting the Meat: Letting the filet mignon rest after cooking is crucial as it helps retain the juices, ensuring your steak is succulent and tender.
• Sauce Consistency: For a thicker sauce, let it reduce longer on a lower heat. For a thinner sauce, you can add a bit more wine or some chicken broth.

Substitutions/Variations

• Dairy-Free: Substitute the heavy cream with coconut cream and use olive oil instead of butter.
• Alcohol-Free: Omit the white wine and use chicken broth or a splash of lemon juice for some acidity in the sauce.

Frequently Asked Questions

Q: Can I prepare this recipe ahead of time? A: This dish is best served fresh, but you can pre-cook the steaks and seafood, and then just reheat them in the sauce when ready to serve.

Q: What wine pairs well with this dish? A: A buttery Chardonnay or a light-bodied Pinot Noir complements the rich flavors of the seafood and cream sauce beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a little cream if the sauce needs thinning.

More Relevant Recipes

• Yakamein (New Orleans Ol’ Sober) Recipe
• Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

This recipe for Filet Mignon with Shrimp and Lobster Cream Sauce isn’t just a meal; it’s an experience. Perfect for making any evening feel like a celebration. Remember, good food is not just about taste; it’s about sharing, enjoying, and celebrating life’s special moments. Bon appétit!

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