Filet Mignon draped in a creamy shrimp and lobster sauce!!!
Ingredients:
Meat
- 4 (6-ounce) filet mignon, steaks
Seafood - 4 oz Lobster meat
- 4 oz Shrimp
Produce - 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
Dairy - 1 tbsp Butter, unsalted
- 1 cup Heavy cream
Instructions:
- Start by preparing the filet mignon steaks. Season them generously with salt and pepper on both sides.
- 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.
- 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.
- Add the lobster meat and shrimp to the skillet. Cook for another 2-3 minutes until the seafood is slightly cooked through.
- Pour in the chicken broth and allow it to simmer for a couple of minutes to reduce slightly.
- 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.
- 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.
- Return the seared filet mignon steaks back to the skillet, spooning the creamy shrimp and lobster sauce over the steaks.
- Allow everything to heat through for another minute or two, ensuring the steaks are coated well with the sauce.
- 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!