Filet Mignon with Shrimp and Lobster Cream

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Here’s a recipe for Filet Mignon with Shrimp and Lobster Cream, a luxurious and indulgent dish perfect for special occasions. The rich lobster cream sauce pairs wonderfully with the tender filet mignon, and the shrimp adds a touch of sweetness to the meal.

Filet Mignon with Shrimp and Lobster Cream

Ingredients

For the Filet Mignon:

  • 2 filet mignon steaks (6-8 oz each)
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tbsp unsalted butter (optional for extra flavor)

For the Shrimp and Lobster Cream Sauce:

  • 1 tbsp olive oil
  • 1/2 lb (225g) large shrimp, peeled and deveined
  • 1/2 lb (225g) lobster meat, chopped (or substitute with lobster tail)
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup lobster stock or chicken broth (or water if unavailable)
  • 2 tbsp brandy (optional, for flavor)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Salt and black pepper, to taste

Instructions

1. Cook the Filet Mignon:

  1. Preheat the oven to 400°F (200°C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Season the filet mignon steaks with salt and pepper on both sides.
  4. Sear the steaks in the hot skillet for 2-3 minutes per side, until browned and crispy.
  5. If using butter, add it to the skillet and spoon it over the steaks while they cook.
  6. Transfer the steaks to a baking sheet and finish cooking in the preheated oven for 5-7 minutes (for medium-rare) or longer to reach your desired doneness.
  7. Let the steaks rest for 5 minutes before serving.

2. Prepare the Shrimp and Lobster Cream Sauce:

  1. In the same skillet, add 1 tablespoon of olive oil over medium heat.
  2. Add the shrimp and lobster meat and cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the seafood from the skillet and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze the pan with brandy (if using) or lobster stock, scraping up any bits from the bottom of the skillet. Let it simmer for 1-2 minutes.
  5. Stir in the heavy cream, Dijon mustard, and lemon juice, and let the sauce simmer for 3-5 minutes until it thickens slightly.
  6. Return the shrimp and lobster to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.

3. Assemble the Dish:

  1. Place the filet mignon steaks on plates.
  2. Spoon the shrimp and lobster cream sauce over the top of the steaks.
  3. Garnish with fresh chopped parsley and serve immediately.

This Filet Mignon with Shrimp and Lobster Cream is a decadent dish with rich flavors and a perfect balance of tenderness from the filet, sweetness from the shrimp, and the luxurious creaminess of the lobster sauce. Serve it with roasted vegetables, mashed potatoes, or a side salad for a complete meal. Enjoy!

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