Filet Mignon with Shrimp and Lobster Cream

1. Create the Cream Sauce: Pour in the white wine if using and let it reduce for 1–2 minutes. Add the heavy cream and smoked paprika, stirring well to incorporate the seafood drippings from the pan. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper to taste.
2. Finish & Combine: Once the sauce reaches a silky consistency, spoon it generously over the rested filets. The tenderness of the meat paired with the creamy shrimp-lobster mixture creates a decadent surf-and-turf pairing with incredible depth of flavor.
3. Serve: Garnish with fresh parsley and serve immediately. Pair with garlic mashed potatoes, roasted asparagus, or a simple green salad for a complete fine-dining experience.

Notes

• For extra richness, stir 1 tablespoon of butter into the cream sauce just before serving.
• If your skillet has heavily browned bits, deglaze with wine or broth to incorporate even more flavor into the sauce.
• Swap lobster for crab meat if needed—the texture still complements the shrimp beautifully.
• Leftovers reheat best in a low-heat skillet; avoid microwaving to keep the seafood tender.