That sounds like a luxurious and delicious dish! I can help you with a detailed recipe for Filet Mignon with Shrimp and Lobster Cream Sauce. Here’s a step-by-step guide:
Ingredients (Serves 2–4)
For the Filet Mignon:
- 2–4 filet mignon steaks (6–8 oz each)
- Salt and black pepper, to taste
- 1–2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- Fresh thyme or rosemary sprigs (optional)
For the Shrimp:
- 8–12 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp olive oil
For the Lobster Cream Sauce:
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup lobster stock (or substitute with seafood stock)
- 1 tsp tomato paste
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Filet Mignon
- Bring steaks to room temperature (about 30 minutes).
- Season both sides generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear the steaks for 3–4 minutes per side (for medium-rare), adding butter, garlic, and herbs in the last minute. Spoon the melted butter over the steak (basting).
- Transfer steaks to a plate and cover with foil to rest.
2. Cook the Shrimp
- Season shrimp with salt, pepper, and paprika.
- Heat a small skillet with olive oil over medium-high heat.
- Sear shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Make the Lobster Cream Sauce
- In the same skillet, melt butter over medium heat.
- Add shallot and garlic; sauté until translucent (1–2 minutes).
- Deglaze pan with white wine; simmer 2–3 minutes.
- Stir in lobster stock, tomato paste, and heavy cream. Simmer gently until slightly thickened (~5 minutes).
- Season with salt and pepper to taste.
- Add cooked shrimp to the sauce just before serving to warm them through.
4. Plate and Serve
- Place the filet mignon on a plate.
- Spoon the shrimp and lobster cream sauce over the steak.
- Garnish with fresh parsley.
- Serve immediately with your favorite side—like roasted potatoes or asparagus.
If you want, I can also give you a shortcut version using pre-cooked lobster or canned lobster stock that’s just as decadent but faster to make.
Do you want me to make the quicker version too?
