Filet Mignon with Shrimp and Lobster Cream Sauce

Kitchen Equipment Needed

• Cast iron skillet or heavy-bottomed skillet
• Medium saucepan
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula
• Tongs

Step-by-Step Directions

1. Prepare the Filet Mignon

1. Preheat your oven to 400°F (200°C).
2. Season the filet mignon steaks generously with salt and black pepper. Sprinkle with minced garlic and fresh thyme.
3. Heat olive oil in a cast iron skillet or heavy-bottomed skillet over high heat.
4. Sear the steaks for 2-3 minutes per side, or until a golden-brown crust forms.
5. Transfer the skillet to the preheated oven and roast the steaks for 5-7 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for your preferred doneness (130°F for medium-rare, 140°F for medium).
6. Remove the steaks from the oven and let them rest for 5 minutes before serving.

2. Prepare the Shrimp and Lobster Cream Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add the shallot and cook until softened, about 3 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
5. In the same pan, pour in the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Reduce the liquid by half, then stir in the heavy cream, lemon juice, and Dijon mustard. Simmer for 3-4 minutes until the sauce has thickened slightly.
7. Add the lobster meat and cook for an additional 2 minutes until heated through.
8. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
9. Return the shrimp to the pan and heat through.

3. Serve

1. Spoon a generous amount of the shrimp and lobster cream sauce over each filet mignon steak.
2. Garnish with chopped fresh parsley.
3. Serve immediately, ideally with a side of garlic mashed potatoes or sautéed vegetables.

Notes and Tips

• Meat Doneness: For a more accurate measure of doneness, use a meat thermometer. Filet mignon is best enjoyed medium-rare to medium.
• Sauce Consistency: If the sauce is too thick, thin it with a little more cream or broth. If too thin, simmer longer to reduce it further.
• Wine Substitute: If you prefer not to use wine, chicken broth or vegetable broth works well and still provides a rich flavor.
• Make-Ahead: The sauce can be prepared ahead of time and gently reheated before serving. However, it’s best to cook the steak fresh for optimal texture.