Filet Mignon with Shrimp and Lobster Cream Sauce

A decadent dish featuring tender filet mignon topped with a rich shrimp and lobster cream sauce, perfect for impressing family and guests.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: French, Seafood

Calories: 550

Main Ingredients

2 pieces filet mignon steaks (approx. 8 oz each) Steaks should be at room temperature before cooking.
8 oz shrimp (peeled and deveined)
8 oz lobster meat (cooked and chopped) Use pre-cooked lobster for convenience.
1 cup heavy cream Use an extra half cup for an even richer sauce.
1/2 cup chicken broth Ensure it’s gluten-free if necessary.
2 tablespoons butter Let the butter brown slightly for better flavor.
2 cloves garlic (minced) Finely chop for better flavor distribution.
Salt and pepper (to taste) Use freshly cracked pepper for added flavor.
Fresh parsley (for garnish)

Preparation

Generously season the filet mignon with salt and pepper on both sides.
In a skillet, melt the butter over medium-high heat until bubbling.
Add the filet mignon to the skillet and sear for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the skillet and let it rest on a cutting board.
In the same skillet, add minced garlic and sauté for 1 minute—watching for that golden color!
Pour in the chicken broth and let it reduce by half, scraping up any tasty bits stuck to the bottom.
Stir in the heavy cream and bring the mixture to a gentle simmer, thickening it slightly.
Add the shrimp and lobster meat to the sauce. Cook until the shrimp are pink and cooked through, about 4-5 minutes.
Plate the rested filet mignon and generously top it with the shrimp and lobster cream sauce. Garnish with fresh parsley for a pop of color.

Avoid overcrowding the pan while searing the steak. This recipe can be made vegan with portobello mushrooms and cashew cream.