Filet Mignon with Shrimp and Lobster Cream Sauce

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Filet Mignon with Shrimp and Lobster Cream Sauce

Introduction

Indulge in an unforgettable surf-and-turf experience with Filet Mignon with Shrimp and Lobster Cream Sauce. Not only does this gourmet dish blend the rich flavors of tender filet mignon, but it also pairs succulent shrimp with a luxurious lobster cream sauce. Whether you are preparing it for a special occasion or an indulgent weeknight dinner, this recipe promises to impress. Additionally, it’s an excellent way to create memories around the table with loved ones, as it delivers an exceptional taste and a stunning presentation.

Ingredients

For the Filet Mignon:

  • 4 filet mignon steaks (6-8 oz each)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • Fresh thyme or rosemary sprigs (optional)

For the Shrimp:

  • 12-16 large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste
  • 1 tsp lemon juice

For the Lobster Cream Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup lobster meat (cooked, chopped into small pieces)
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper, to taste
  • 1 tsp lemon juice
  • Fresh parsley, chopped (for garnish)

Preparation

Step 1: Prepare the Filet Mignon
  1. First, preheat your oven to 400°F (200°C).
  2. Pat the filet mignon steaks dry with a paper towel, and generously season with salt and pepper on both sides.
  3. In a cast-iron skillet over medium-high heat, add olive oil. Once the oil is hot, carefully sear the steaks for 2-3 minutes per side, allowing a nice crust to form.
  4. After searing, add butter, smashed garlic, and fresh thyme or rosemary sprigs to the skillet. As the butter melts, tilt the skillet and spoon the melted butter over the steaks to enhance their flavor.
  5. Once the steaks are basted, transfer the skillet to the oven. Roast for 5-7 minutes for medium-rare (130-135°F internal temperature) or adjust to your preferred doneness.
  6. After cooking, remove the steaks from the oven and immediately let them rest for 5 minutes to retain the juices.
Step 2: Cook the Shrimp
  1. While the steaks are resting, heat a pan with olive oil and butter over medium-high heat.
  2. Meanwhile, season the shrimp with salt, pepper, and a dash of lemon juice for added freshness.
  3. Sauté the shrimp for 2-3 minutes on each side, until they turn pink and are fully cooked. Make sure not to overcook them, as this will affect the texture. Remove from the pan and set aside.
Step 3: Make the Lobster Cream Sauce
  1. In the same pan used to cook the shrimp, melt butter over medium heat. Next, sauté the minced garlic for 1 minute until fragrant.
  2. Then, add the chopped lobster meat, cooking for another minute to gently warm it through.
  3. Pour in the white wine (or chicken broth) and allow it to simmer for 2-3 minutes, reducing slightly to intensify the flavor.
  4. After that, stir in the heavy cream and bring the mixture to a simmer. Let the sauce cook for 5-7 minutes, thickening to your desired consistency.
  5. Once thickened, add Parmesan cheese, salt, pepper, and lemon juice. Stir until the cheese is melted into the sauce, creating a smooth and creamy texture.
Step 4: Assemble the Dish
  1. To serve, place the rested filet mignon steaks on a serving plate.
  2. Top each steak with a portion of the sautéed shrimp.
  3. Generously spoon the lobster cream sauce over the shrimp and steaks.
  4. Finally, garnish with freshly chopped parsley and serve immediately to enjoy the rich flavors at their peak.

COOKING Note

When cooking filet mignon, it’s essential to achieve a good sear on both sides to lock in the juices. In addition, resting the meat before serving ensures that it remains tender. As for the lobster cream sauce, be sure to simmer it gently to develop a rich, creamy texture without overcooking the lobster.

Serving Suggestions

This decadent surf-and-turf meal pairs wonderfully with side dishes like creamy mashed potatoes or roasted vegetables. For added freshness, consider serving a simple green salad with a light vinaigrette. Furthermore, a glass of crisp white wine, such as Chardonnay, complements the richness of the lobster cream sauce.

Tips

  • For added flavor complexity, consider deglazing the pan with a splash of brandy or cognac after cooking the shrimp. This step adds depth to the sauce.
  • No lobster on hand? Crab meat or even more shrimp can serve as a delightful substitute.
  • If you prefer a thicker sauce, allow the cream mixture to simmer for a few extra minutes, reducing it further. Additionally, whisking in a bit of cornstarch slurry can help thicken it quickly.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

  • Calories: Approx. 750 kcal
  • Protein: 48g
  • Sodium: 760mg

Conclusion

In conclusion, this Filet Mignon with Shrimp and Lobster Cream Sauce offers an exquisite centerpiece for any special occasion. The combination of juicy steak, tender shrimp, and creamy lobster sauce creates an unforgettable culinary experience. Not only is it visually stunning, but the flavors come together beautifully. Thus, this is a must-try recipe, perfect for treating yourself or others to a five-star meal at home.

FAQ

1. Can I substitute the filet mignon with another cut of steak?
Absolutely! If filet mignon is unavailable, ribeye or New York strip are excellent alternatives. Just be sure to adjust the cooking time based on the thickness of the cut.

2. Can I use frozen lobster for the sauce?
Yes, you can use frozen lobster meat. Just ensure it’s fully thawed and drained before adding it to the sauce.

3. How can I thicken the sauce further?
For a thicker sauce, let it simmer a bit longer. Alternatively, whisking in a teaspoon of flour or cornstarch slurry during the cooking process will help it reach your desired consistency.

4. Can I prepare the sauce ahead of time?
You can prepare the lobster cream sauce in advance, but it’s best to cook the steaks and shrimp fresh for optimal flavor and texture.

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