Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
4 filet mignon steaks (6-8 oz each)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1/2 cup lobster stock
1/2 cup shrimp, peeled and deveined
1/2 cup lobster meat, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Directions:
Preheat your oven to 400°F (200°C). Season the filet mignon steaks generously with salt and pepper.
In a large oven-proof skillet, heat olive oil over medium-high heat. Add the steaks and sear for 2-3 minutes per side, until browned. Transfer the skillet to the oven and roast for 6-10 minutes, depending on your preferred level of doneness.
Remove the steaks from the oven and let them rest while you prepare the sauce.
In the same skillet, melt butter over medium heat. Add the chopped shallot and garlic, cooking until softened and fragrant, about 2 minutes.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, then stir in the heavy cream and lobster stock. Simmer for 5 minutes, or until the sauce has thickened slightly.
Add the shrimp and lobster meat to the sauce, cooking until the shrimp are pink and opaque and the lobster is heated through, about 3-4 minutes.
Stir in the parsley, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Spoon the shrimp and lobster cream sauce over the filet mignon steaks and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings
