Here’s a luxurious recipe for Lobster Shrimp Filet Mignon Supreme! Perfect for a special occasion or a fancy dinner, this dish combines tender filet mignon with succulent shrimp and rich lobster cream sauce.
Ingredients:
For the Filet Mignon:
- 4 filet mignon steaks (6-8 oz each)
- 2 tbsp olive oil (for searing)
- 2 tbsp butter (for cooking)
- Salt and freshly ground black pepper (to taste)
- 2 cloves garlic, smashed (optional for flavor)
For the Shrimp and Lobster Cream Sauce:
- 1 lobster tail (about 5 oz), shelled, deveined, and cut into bite-sized pieces
- 8 oz shrimp, peeled and deveined
- 2 tbsp butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup lobster stock (or chicken broth as a substitute)
- ¼ cup dry white wine (optional, can substitute with extra stock)
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and freshly ground black pepper (to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp grated Parmesan cheese (optional, for extra creaminess)
Instructions:
1. Prepare the Filet Mignon:
- Pat the filet mignon steaks dry with paper towels to ensure a good sear.
- Season both sides generously with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the filet mignon steaks.
- Sear the steaks for about 4-5 minutes per side for medium-rare, or cook to your desired doneness. Add 2 tbsp butter and smashed garlic (optional) to the pan in the last minute of cooking for extra flavor.
- Remove the steaks from the skillet and let them rest while you make the sauce.
2. Make the Shrimp and Lobster Cream Sauce:
- In the same skillet, add 2 tbsp butter over medium heat. Once melted, add the shallots and garlic, sautéing for 1-2 minutes until fragrant.
- Add the lobster tail pieces and shrimp to the skillet and cook for 3-4 minutes, until they are just cooked through and opaque. Remove the seafood from the skillet and set it aside.
- Deglaze the pan by adding the white wine (or extra stock), scraping up any brown bits left from cooking the meat and seafood.
- Stir in the lobster stock (or chicken broth), heavy cream, lemon juice, Dijon mustard, and thyme. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
- Stir in the Parmesan cheese (if using) and adjust seasoning with salt and pepper to taste.
- Return the lobster and shrimp to the skillet, cooking for an additional 2 minutes, just to heat through.
3. Assemble the Dish:
- Place each filet mignon on a plate. Spoon the lobster shrimp cream sauce generously over the steaks.
- Garnish with fresh chopped parsley and extra Parmesan cheese, if desired.
Tips:
- For a richer flavor, you can add a small splash of brandy or cognac while deglazing the pan in step 2.
- Serve with a side of mashed potatoes or roasted vegetables to complete the meal.
- If you prefer a slightly thicker sauce, you can let it reduce a bit longer, or add a slurry of cornstarch and water to thicken it more quickly.
This Lobster Shrimp Filet Mignon Supreme is indulgent, flavorful, and sure to impress anyone you serve it to! Enjoy your luxurious meal! 🦞🍤🥩
