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Filet Mignon with Shrimp and Lobster Cream Sauce

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Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious, restaurant-worthy dish that combines tender filet mignon with succulent shrimp and rich lobster cream sauce. The filet mignon is perfectly seared, topped with sweet shrimp, and complemented by a velvety cream sauce infused with lobster flavor. Whether for a special occasion or a fancy dinner at home, this dish is sure to impress your guests with its bold, indulgent flavors.

Ingredients

For the Filet Mignon:

  • 2 filet mignon steaks (about 6-8 oz each)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 2 tablespoons unsalted butter (optional, for finishing)

For the Shrimp and Lobster Cream Sauce:

  • 1/2 pound large shrimp, peeled and deveined

  • 1 tablespoon butter

  • 1/2 cup shallots, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup lobster stock or broth (or substitute with seafood stock)

  • 1/2 cup heavy cream

  • 1/4 cup white wine (optional)

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (optional, for a little heat)

  • Salt and pepper to taste

  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  • Cook the Filet Mignon:

    • Preheat the oven to 400°F (200°C).

    • Season the filet mignon steaks generously with salt and pepper on both sides.

    • Heat olive oil in a cast-iron skillet over medium-high heat. Once the skillet is hot, add the steaks and sear for 3-4 minutes per side, until a golden-brown crust forms.

    • If you like your steaks medium-rare, transfer the skillet to the preheated oven and roast for 5-7 minutes. For medium, roast for 8-10 minutes. Adjust the time based on your preferred doneness.

    • Remove the steaks from the oven and let them rest for 5-10 minutes. Optionally, add butter to the steaks during resting for extra flavor.

  • Make the Shrimp and Lobster Cream Sauce:

    • In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and garlic and sauté for 2-3 minutes, until softened and fragrant.

    • Add the shrimp to the pan and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

    • In the same skillet, pour in the lobster stock (or seafood stock) and white wine (if using). Scrape up any browned bits from the bottom of the skillet.

    • Bring the liquid to a simmer and cook for 3-5 minutes, allowing it to reduce slightly.

    • Lower the heat and stir in the heavy cream, smoked paprika, and cayenne pepper (if using). Simmer the sauce for another 3-4 minutes, allowing it to thicken. Season with salt and pepper to taste.

    • Return the cooked shrimp to the skillet and stir to coat them in the sauce. Cook for another 2 minutes, just to warm the shrimp through.

  • Assemble and Serve:

    • Place the rested filet mignon steaks on serving plates.

    • Spoon the shrimp and lobster cream sauce over the top of the steaks.

    • Garnish with fresh parsley and serve immediately with your choice of sides, such as mashed potatoes, asparagus, or a fresh salad.

Notes

  • Alternative to Lobster Stock: If lobster stock is not available, you can use shrimp stock or seafood stock.

  • Make it Spicy: Increase the amount of cayenne pepper or add a pinch of red pepper flakes to the sauce.

  • For a Crispy Texture: Sear the shrimp in the same skillet as the steaks for an extra crispy texture before adding the cream sauce.

Find it online: https://avarecipe.com/filet-mignon-with-shrimp-and-lobster-cream-sauce/