Filet Mignon with Shrimp and Lobster Cream

Ingredients:

For the Filets:

4 filet mignon steaks (6 oz each)

Salt & black pepper

1 tbsp olive oil

2 tbsp butter

For the Shrimp:

8–12 shrimp, peeled and deveined

Salt & pepper

1 tbsp butter

For the Lobster Cream Sauce:

½ cup cooked lobster meat, chopped (fresh or thawed)

1 tbsp butter

1 garlic clove, minced

½ cup heavy cream

¼ cup chicken or seafood broth

1 tbsp Parmesan

Pinch of paprika

Salt & pepper

Optional: squeeze of lemon, fresh parsley

Directions:

Prepare the Filets: Pat the steaks dry and season generously with salt and pepper. Heat olive oil and butter in a heavy skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare (adjust for preferred doneness). Remove and rest.

Cook the Shrimp: In the same skillet, add butter and shrimp. Season with salt and pepper and sauté 2–3 minutes per side until pink and cooked through. Remove and set aside.

Make the Lobster Cream Sauce: Melt butter in a small saucepan over medium heat. Add garlic and sauté 30 seconds until fragrant. Stir in lobster meat, heavy cream, and broth. Simmer gently for 3–5 minutes. Add Parmesan, paprika, salt, and pepper. Finish with a squeeze of lemon and chopped parsley if desired.

Assemble the Dish: Plate the filet mignon, top with sautéed shrimp, and drizzle with lobster cream sauce. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 serving