Filet Mignon with Shrimp and Lobster Cream Sauce
Impressive and elegant Filet Mignon paired with sweet shrimp under a rich lobster cream sauce, perfect for special occasions or date night.
Ingredients
Main Ingredients
- 2 Filet mignon steaks (6–8 oz each) 1 per person recommended
- 12 Shrimp (16–20 count, peeled and deveined)
- 1 cup Lobster cream Ready-made or substitute with lobster stock + heavy cream
- 2 tbsp Butter For searing and sauce
- 2 cloves Garlic (minced)
- to taste Salt and black pepper For seasoning
- optional Fresh parsley For garnish
Instructions
Preparation
- Pat the filet mignon dry and season both sides generously with salt and freshly ground black pepper.
- Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add a knob of butter and let it foam.
Cooking
- Sear the filets for 2–4 minutes per side depending on thickness and desired doneness: aim for 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.
- Remove steaks to a plate, tent loosely with foil, and let rest for 5–10 minutes to redistribute juices.
- In the same skillet, add more butter and lower heat to medium. Add minced garlic and cook for 20–30 seconds until fragrant.
- Add the shrimp in a single layer and cook for about 1–2 minutes per side until they turn pink and opaque.
- Pour in the lobster cream, stir to combine with the pan fond, and simmer gently for 2–3 minutes until slightly thickened.
- Taste and adjust seasoning. If desired, return the steaks briefly to warm before plating.
Serving
- Plate each filet, top with shrimp, and spoon the lobster cream sauce over. Sprinkle with chopped parsley if using.
Notes
For best results, bring steaks to room temperature before cooking. Use a cast-iron skillet for excellent fond. Can substitute butter for a mix with olive oil to raise the smoke point. Leftovers can be stored for up to 2 days in an airtight container.