Description
A luxurious and flavorful surf and turf dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich, creamy sauce. Perfect for an elegant dinner or special occasion.
Ingredients
Scale
Meat and Seafood
- 4 filet mignon steaks
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
Sauce and Seasonings
- 1 cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Cook Steaks: Season the filet mignon steaks generously with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side, or until they reach your preferred level of doneness. Remove the steaks from the skillet and let them rest to retain their juices.
- Sauté Shrimp and Lobster: In the same skillet, add the remaining 1 tablespoon of butter. Sauté minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat to the skillet, cooking until the shrimp turns pink and opaque, approximately 3-4 minutes. Remove the seafood mixture and set aside.
- Prepare Cream Sauce: Deglaze the skillet by pouring in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and let it simmer on medium heat for 3-5 minutes until the sauce thickens slightly. Return the shrimp and lobster to the skillet to warm them through in the sauce.
- Serve: Place the rested filet mignon steaks on serving plates. Spoon the warm shrimp and lobster cream sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.
Notes
- Letting the steak rest after cooking allows the juices to redistribute, resulting in a juicier steak.
- You can substitute lobster meat with crab meat if preferred.
- For a lower fat version, use light cream or half-and-half, though the sauce will be less rich.
- Ensure shrimp are fully peeled and deveined for best texture and presentation.
- Use fresh garlic for the best flavor impact in the sauce.
