Filet Mignon with Shrimp and Lobster Cream Sauce
Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that perfectly combines the tenderness of filet mignon with the richness of seafood. This recipe is sure to impress your family and friends, making it ideal for special occasions or a fancy dinner at home.
Why Make This Recipe
This dish is truly a treat for your taste buds. The blend of juicy steak and creamy lobster sauce creates an incredible flavor profile that is both rich and satisfying. It’s perfect for celebrations, anniversaries, or simply when you want to indulge. Plus, it’s easier to make than you might think!
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
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:
- Season the filet mignon steaks with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook to the desired doneness, about 4-5 minutes per side for medium-rare. Transfer the steaks to a plate and cover with foil to keep warm.
- In the same skillet, add the shallots and garlic, and sauté until softened, about 2 minutes.
- Add the shrimp and lobster and cook until just opaque, about 2-3 minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and thyme, and simmer until the sauce has thickened slightly, about 3-4 minutes.
- Remove from heat and stir in the butter until melted and incorporated.
- Spoon the shrimp and lobster cream sauce over the filet mignon and serve immediately.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce
Serve the filet mignon hot, topped with the shrimp and lobster cream sauce. This dish pairs nicely with sides like mashed potatoes, steamed vegetables, or a fresh salad. Don’t forget a nice glass of white wine to complement the flavors!
How to Store Filet Mignon with Shrimp and Lobster Cream Sauce
If you have leftovers, store the steak and sauce separately in airtight containers. Keep them in the refrigerator and consume within 2-3 days. Reheat gently in the microwave or on the stovetop before serving again.
Tips to Make Filet Mignon with Shrimp and Lobster Cream Sauce
- Use a meat thermometer to check the doneness of the steak. Aim for 130°F for medium-rare.
- Let the steak rest for a few minutes after cooking for better juices.
- For extra flavor, marinate the steak in olive oil, salt, and pepper for an hour before cooking.
Variation
You can switch out the shrimp and lobster for other seafood options like scallops or crab if desired. You can also adjust the cream sauce by adding herbs like dill or parsley for a different flavor.
FAQs
Q: Can I use frozen seafood?
A: Yes, frozen shrimp and lobster work well. Just make sure to thaw them completely before cooking.
Q: Is filet mignon the only cut of beef I can use?
A: While filet mignon is great, you can substitute it with other cuts like ribeye or sirloin if needed.
Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce in advance. Just reheat it gently before serving it over the steak.