Ingredients
Equipment
Method
- Season the filet mignon steaks generously with salt and pepper, then sear them in a skillet with oil for 3-4 minutes per side for medium-rare.
- Remove the steaks from the pan and let them rest covered with foil.
- Melt 1 tablespoon of butter in the same skillet, add the shrimp, and cook until pink and opaque, about 2-3 minutes per side.
- In the same skillet, melt the remaining butter, sauté the garlic until fragrant, then add the lobster meat and cook for 2 minutes.
- Pour in the white wine and simmer until reduced by half, then stir in the heavy cream and allow the sauce to thicken, seasoning with salt and pepper.
- Assemble the dish by placing the filet mignon on a plate, topping with shrimp, and smothering in the lobster cream sauce.
Nutrition
Calories: 600kcalCarbohydrates: 10gProtein: 45gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 900mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 15mg
Notes
If you can't find filet mignon, substitute with ribeye or New York strip steak. For seafood, scallops or crab can replace shrimp and lobster.
For a lighter sauce, consider half-and-half instead of heavy cream or use chicken broth instead of white wine.
Store leftovers in an airtight container for up to 2 days; keep the sauce separate to maintain texture. If freezing, package separately and thaw overnight in the fridge before reheating.
To enhance the presentation, serve on warm plates and garnish with fresh parsley or microgreens for added color.
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