Description
This filet mignon with shrimp and lobster cream sauce is a luxurious main dish that promises a memorable dining experience. The tender, buttery filet is beautifully complemented by caramelized shrimp and the oceanic sweetness of lobster, all enveloped in a rich, velvety cream sauce. This recipe showcases the art of flavor layering, blending savory and sweet elements for a delightful balance. Perfect for special occasions or an impressive dinner at home, this dish is sure to elevate any meal with its irresistible combination of textures and tastes.
Ingredients
- 1 filet mignon
- 8 large shrimp
- 1 cup lobster meat
- 1 cup heavy cream
- 4 tablespoons butter, cold
- 2 shallots, chopped
- 1 cup chicken broth
- 2 tablespoons lemon juice
- kosher salt
- freshly ground black pepper
Instructions
- Season both sides of the filet mignon with kosher salt and freshly ground black pepper.
- Heat a skillet over medium-high heat until hot and add oil.
- Sear each side of the filet mignon for 3-4 minutes until a golden-brown crust forms.
- Remove the filet mignon from the skillet and let it rest on a cutting board.
- In the same skillet over medium heat, add shallots and sauté until translucent for about 2-3 minutes.
- Scrape up any browned bits from searing the steak to add depth to the sauce.
- Introduce shrimp and lobster meat to the pan.
- Cook until the shrimp turn pink and opaque for approximately 3-4 minutes.
Notes
Storage: Store any leftover filet mignon and shrimp in an airtight container in the refrigerator for up to 2 days. To maintain the quality of the lobster cream sauce, keep it separate from the meat, and consume within the same timeframe.
Reheating: To reheat, place the filet mignon in a preheated oven at 300°F (150°C) for about 10-15 minutes or until warmed through. For the lobster cream sauce, gently reheat in a saucepan over low heat, stirring occasionally to prevent separation.
Serving: Serve the filet mignon on a warm plate and generously spoon the shrimp and lobster cream sauce over the top. Garnish with fresh herbs such as parsley or chives for added color and flavor.
Chef’s Tip: For the best flavor, allow the filet mignon to come to room temperature before cooking. This ensures even cooking and a juicier steak. Additionally, finish the sauce with a pat of cold butter off the heat to give it a silky texture and rich flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 750 kcal
- Sugar: 0
- Sodium: 900mg
- Fat: 45g
- Carbohydrates: 20g
- Fiber: 0
- Protein: 60g
- Cholesterol: 0