Filet Mignon with Shrimp and Lobster Cream

Instructions

1. 1. Season the Filets: Pat each filet dry with paper towels so they sear deeply and evenly. Season both sides generously with salt and black pepper. Let the steaks sit at room temperature for 15–20 minutes while you prepare the sauce ingredients.
   2. Sear the Steaks: Heat a large cast-iron skillet over medium-high heat. Add the olive oil, and once shimmering, place the filets in the pan. Do not move them for the first 2–3 minutes—this creates a beautifully caramelized crust. Flip and sear the other side for another 2–3 minutes.
   3. Butter-Baste: Reduce heat to medium. Add the butter, smashed garlic cloves, and fresh herbs if using. As the butter melts and foams, tilt the skillet and spoon the hot butter over the steaks repeatedly for 1–2 minutes. This enriches the flavor and helps cook the tops evenly.
   4. Finish in the Oven: Transfer the skillet to a 400°F (200°C) oven. Roast for 5–8 minutes depending on your preferred doneness (around 125°F for medium-rare). Remove the steaks from the oven and let them rest on a plate for 5–10 minutes so the juices redistribute.
   5. Sauté the Seafood: Using the same skillet (remove herb stems), melt 2 tablespoons butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant. Add the shrimp and cook just until pink, about 2 minutes per side. Stir in the chopped lobster and warm gently.