Description
Luxurious filet mignon with shrimp and lobster cream sauce elevates dinner from ordinary to extraordinary. Silky sauce and perfectly seared meat promise an elegant dining experience that satisfies sophisticated palates.
Ingredients
Scale
Main Protein Ingredients:
- 4 filet mignon steaks (about 1.5 inches thick)
- 8–10 large shrimp, peeled and deveined
- 1 cup chopped lobster meat
Dairy and Cream Ingredients:
- 1 cup heavy cream
- 4 tablespoons butter
- 2 cloves garlic, minced
Seasoning and Garnish Ingredients:
- 1/2 cup white wine (optional)
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Elevate the filet mignon by generously coating with salt and freshly ground black pepper, ensuring an even seasoning across the entire surface of the meat.
- Heat a heavy-bottomed skillet over medium-high temperature, melting butter until it becomes golden and slightly foamy, creating an ideal searing environment.
- Carefully place the seasoned steaks into the hot skillet, allowing them to develop a rich, caramelized crust by cooking undisturbed for 4-5 minutes on each side, achieving a perfect medium-rare doneness.
- Transfer the seared steaks to a resting plate, covering loosely with foil to retain warmth and allow juices to redistribute throughout the meat.
- In the same skillet, introduce minced garlic, sautéing until fragrant and releasing its aromatic essence, creating a flavorful base for the seafood.
- Gently add shrimp and lobster to the skillet, cooking until the shrimp transform into a vibrant pink color and the seafood becomes tender and opaque, approximately 3-4 minutes.
- Remove the seafood and set aside, maintaining their delicate texture and preventing overcooking.
- Deglaze the skillet with white wine, scraping up the flavorful browned bits from the bottom of the pan, intensifying the sauce’s depth.
- Pour in heavy cream, allowing the mixture to simmer and gradually thicken, creating a luxurious, velvety sauce that coats the back of a spoon.
- Reintroduce the shrimp and lobster to the cream sauce, gently stirring to ensure they are evenly coated and heated through.
- Plate the rested filet mignon, elegantly draping the seafood-infused cream sauce over the top of each steak.
- Garnish with freshly chopped parsley, adding a burst of color and a hint of herbaceous freshness to the dish.
- Serve immediately alongside creamy mashed potatoes or tender steamed asparagus, presenting a truly decadent culinary experience.
Notes
- Use room temperature steaks to ensure even cooking and prevent tough meat textures.
- Pat the filet mignon dry with paper towels before seasoning to create a perfect golden-brown sear.
- Let the meat rest for 5-7 minutes after cooking to retain maximum juiciness and redistribute internal moisture.
- For a lower-fat version, substitute heavy cream with half Greek yogurt and half light cream to reduce calories while maintaining richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 850
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 200 mg