Description
A luxurious and elegant surf-and-turf dish featuring tender filet mignon topped with a rich, creamy shrimp and lobster sauce. Perfect for special occasions or a romantic dinner at home.
Ingredients
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 cup finely chopped shallots
2 garlic cloves, minced
4 ounces shrimp, peeled and deveined
4 ounces lobster meat, chopped
1/2 cup chicken broth
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
Instructions
- Season the filet mignon steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side or until desired doneness. Remove from skillet and cover to keep warm.
- In the same skillet, sauté shallots and garlic for about 2 minutes until fragrant.
- Add the shrimp and lobster to the pan and cook until opaque, about 3-4 minutes.
- Pour in the chicken broth and scrape up any browned bits from the pan.
- Stir in the heavy cream and fresh thyme. Simmer for 3-4 minutes until the sauce thickens slightly.
- Remove from heat and stir in the butter to finish the sauce.
- Spoon the seafood cream sauce generously over the filet mignon and serve immediately.
Notes
You can grill the filet mignon instead of pan-searing.
Replace chicken broth with dry white wine for extra flavor.
Substitute lobster with crab meat, scallops, or more shrimp if desired.
To reheat, use low heat and add a splash of cream or broth to avoid separation.
Use a meat thermometer to check doneness—130–135°F for medium-rare.
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 190mg
