Description
A luxurious and elegant dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich, creamy sauce. Perfect for special occasions or a gourmet dinner at home.
Ingredients
Scale
Steaks and Seafood
- 4 filet mignon steaks
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
Sauce and Seasoning
- 1 cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Cook Steaks: Season filet mignon steaks generously with salt and pepper. Heat 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side, or until they reach your preferred level of doneness. Remove from skillet and let them rest to retain juices.
- Sauté Shrimp and Lobster: In the same skillet, add another tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat and cook until the shrimp turns pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- Create Cream Sauce: Deglaze the skillet by adding vegetable or chicken broth, scraping up the browned bits from the bottom of the pan. Pour in the heavy cream and simmer the sauce for 3-5 minutes until it thickens slightly. Return the shrimp and lobster to the sauce to warm through gently.
- Plate and Serve: Place the rested steaks on serving plates, then spoon the warm shrimp and lobster cream sauce generously over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- Ensure the filet mignon is not overcooked; medium-rare to medium is ideal for tenderness.
- Resting the steaks before serving helps keep them juicy.
- You can substitute lobster meat with crab if lobster is unavailable.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
