Imagine a dinner where every bite is a luxurious journey – a perfectly cooked filet mignon, tender and rich, topped with a creamy sauce that’s brimming with the refined flavors of shrimp and lobster. This dish is not just a meal; it’s an experience. The Filet Mignon with Shrimp and Lobster Cream Sauce is an elegant entree that promises to turn any dinner into a special occasion. With a prep time of just 10 minutes and a total cooking time of 20 minutes, this recipe serves four, making it an ideal choice for intimate gatherings or a family dinner that calls for something extraordinary.
Ingredients:
- 4 (6-ounce) filet mignon steaks: The star of the dish, filet mignon, is celebrated for its tenderness and mild flavor.
- Salt and freshly ground black pepper, to taste: Essential seasonings to enhance the natural flavors of the meat and seafood.
- 2 tablespoons olive oil: Provides a rich base for cooking the steaks, adding a subtle depth of flavor.
- 1/2 cup finely chopped shallots: Shallots add a mild, slightly sweet taste that complements the seafood.
- 2 garlic cloves, minced: Adds a punch of flavor that’s integral to the savory depth of the sauce.
- 4 ounces shrimp, peeled and deveined: Shrimp brings a delicate, sweet flavor and a pleasing texture to the dish.
- 4 ounces lobster meat, chopped: Lobster elevates the dish with its luxurious taste and tender bite.
- 1/2 cup chicken broth: Deglazes the pan and forms the base of the sauce, adding a layer of complexity.
- 1 cup heavy cream: The key to the sauce’s rich and creamy texture.
- 1 tablespoon fresh thyme leaves: Thyme lends a slightly earthy and lemony flavor, perfectly balancing the creaminess.
- 1 tablespoon unsalted butter: Finishes the sauce with a glossy sheen and velvety smoothness.
Directions:
- Prepare the Steaks: Season your filet mignon steaks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steaks to your desired level of doneness, about 4-5 minutes per side for a medium-rare finish. Transfer them to a plate and cover with foil to keep warm.
- Sauté Shallots and Garlic: In the same skillet, sauté the finely chopped shallots and minced garlic until they’re softened, which should take about 2 minutes.
- Cook Shrimp and Lobster: Add the shrimp and lobster meat to the skillet. Cook them until just opaque, approximately 2-3 minutes, ensuring they’re perfectly tender.
- Create the Sauce: Deglaze the skillet with chicken broth, scrapping up the flavorful browned bits. Stir in the heavy cream and fresh thyme, then let the sauce simmer until it has slightly thickened, around 3-4 minutes.
- Finish with Butter: Remove the skillet from the heat and stir in a tablespoon of unsalted butter until it’s completely melted and incorporated into the sauce.
- Serve: Spoon the divine shrimp and lobster cream sauce over the filet mignons. Serve immediately to enjoy the full spectrum of flavors at their best.
Nutritional Information:
For those interested, this decadent meal comes in at 690 kcal per serving.
Whether you’re celebrating a milestone, impressing guests, or simply treating yourself, this Filet Mignon with Shrimp and Lobster Cream Sauce recipe is guaranteed to delight. Its balanced flavors and luxurious ingredients make every bite a testament to the joys of fine dining at home. Enjoy the process of cooking this elegant dish and the exquisite dining experience it promises.
Filet Mignon with Shrimp and Lobster Cream Sauce
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
Directions:
Season filet mignon steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
Remove from heat, stir in butter until melted and incorporated.
Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 690 kcal | Servings: 4 servings