- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lobster meat, chopped (or lobster tails, peeled and chopped)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup white wine (optional)
- 1/2 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Filets: Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with paper towels and season both sides generously with salt and black pepper. This will help form a delicious, flavorful crust when searing. Heat the olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Once the butter has melted and is sizzling, add the steaks to the pan. Sear each filet for about 2-3 minutes per side, or until they develop a rich, golden-brown crust.
- Finish Cooking the Filets: Once the steaks are seared, transfer the skillet to the preheated oven. Roast the filets for 5-7 minutes for medium-rare, 8-10 minutes for medium, or longer for your desired doneness. After removing the filets from the oven, let them rest for about 5 minutes to allow the juices to redistribute.
- Make the Shrimp and Lobster Cream Sauce: While the filets are resting, prepare the shrimp and lobster cream sauce. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Add the shrimp and lobster meat to the pan and cook for 3-4 minutes, or until they are cooked through and opaque. Remove the seafood from the pan and set it aside.
- Prepare the Cream Sauce: In the same pan, pour in the white wine (if using) and let it simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan. Add the heavy cream, paprika, salt, and black pepper, stirring to combine. Let the sauce simmer for 3-4 minutes, or until it thickens slightly. Once thickened, return the cooked shrimp and lobster to the pan and stir to coat them in the creamy sauce.
- Assemble the Dish: Place each filet mignon on a plate. Spoon the shrimp and lobster cream sauce generously over each steak, ensuring each bite has plenty of seafood. Garnish with fresh parsley and a sprig of rosemary or thyme for a fragrant finish.
- Serve and Enjoy: Serve the filet mignon with shrimp and lobster cream immediately, paired with your favorite side dish such as mashed potatoes, roasted vegetables, or a simple green salad. This dish is sure to impress and satisfy!
Notes
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