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Filet Mignon draped in a creamy shrimp and lobster sauce!!!

4 (6-ounce) filet mignon, steaks
4 oz Lobster meat
4 oz Shrimp
2 Garlic cloves
1/2 cup Shallots
1 tbsp Thyme, fresh leaves
Canned Goods
1/2 cup Chicken broth
Baking & Spices
1 Salt and freshly ground black pepper
Oils & Vinegars
2 tbsp Olive oil
1 tbsp Butter, unsalted
1 cup Heavy cream

1. Start by preparing the filet mignon steaks. Season them generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned filet mignon steaks to the skillet and sear them for about 3-4 minutes per side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate.
3. In the same skillet, add the minced garlic, chopped shallots, and fresh thyme leaves. Sauté for about 2 minutes until the shallots become translucent and aromatic.
4. Add the lobster meat and shrimp to the skillet. Cook for another 2-3 minutes until the seafood is slightly cooked through.
5. Pour in the chicken broth and allow it to simmer for a couple of minutes to reduce slightly.
6. Lower the heat to medium-low and add the unsalted butter to the skillet. Stir until the butter melts and blends with the broth and seafood.
7. Slowly pour in the heavy cream, stirring constantly to combine everything into a creamy sauce. Let the sauce simmer gently for a few minutes until it thickens slightly.
8. Return the seared filet mignon steaks back to the skillet, spooning the creamy shrimp and lobster sauce over the steaks.
9. Allow everything to heat through for another minute or two, ensuring the steaks are coated well with the sauce.
10. Serve the filet mignon draped in the creamy shrimp and lobster sauce hot, garnished with additional fresh thyme leaves if desired. Enjoy this decadent and flavorful dish!

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