Description
A decadent surf-and-turf dish featuring tender filet mignon steaks topped with a rich lobster and shrimp cream sauce infused with fresh thyme and shallots, perfect for an elegant dinner.
Ingredients
Scale
Steak
- 4 (6-ounce) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 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 and cook steaks: Season the filet mignon steaks generously with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 4-5 minutes per side until they reach your desired doneness. Transfer steaks to a plate and cover them to keep warm.
- Sauté aromatics and seafood: In the same skillet, add the finely chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant. Add the peeled and deveined shrimp along with the chopped lobster meat, cooking until the seafood turns opaque and is just cooked through.
- Deglaze and simmer sauce: Pour in the chicken broth, using a spatula to scrape up any browned bits from the skillet’s bottom for extra flavor. Stir in the heavy cream and fresh thyme leaves, then let the sauce simmer gently for 3-4 minutes until slightly thickened.
- Finish sauce: Remove the skillet from heat and stir in the unsalted butter until the sauce becomes smooth and velvety.
- Serve: Spoon the luxurious lobster and shrimp cream sauce generously over the cooked filet mignon steaks and serve immediately for an elegant and indulgent meal.
Notes
- Filet mignon cooks quickly; use a meat thermometer for perfect doneness (130°F for medium-rare).
- Using fresh seafood enhances the flavor, but frozen seafood can be substituted if needed.
- Adjust seasoning of the sauce with salt and pepper to taste before serving.
- Serve with sides like roasted vegetables or mashed potatoes to complement the richness.
