Ingredients
Scale
Before we dive into the kitchen, let’s gather our ingredients. Remember, it’s all about simplicity and flavor—no need for a thousand steps or unheard-of ingredients.
- 4 filet mignon steaks (about 6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 large shrimp, peeled and deveined
- 1 cup heavy cream
- 1/2 cup lobster meat, cooked and chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter
If you can’t find lobster meat, feel free to substitute with more shrimp or even crab meat—it’s all about keeping it simple and delicious.
Instructions
- Preheat your oven to 400°F. Season the filet mignon steaks generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until they develop a golden crust.
- Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare, or longer depending on your preference.
- While the steaks are in the oven, melt butter in a medium saucepan over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the saucepan and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
- Stir in the heavy cream and bring to a gentle simmer. Add the lobster meat and lemon juice, and cook for 2-3 minutes until the sauce thickens slightly.
- Return the shrimp to the saucepan, along with the parsley. Stir to combine and remove from heat.
- Once the steaks are done, let them rest for a few minutes before plating. Serve with a generous topping of shrimp and lobster cream sauce.
Remember, don’t fret if your kitchen gets a little messy—it’s all part of the home cooking charm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Filet Mignon with Shrimp and Lobster Cream Sauce, recipe, cooking, food
