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Introduction:
Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that combines the tenderness of prime beef with the delicate sweetness of shrimp and lobster. This recipe transforms an already exquisite cut of meat into an indulgent meal perfect for special occasions or a romantic dinner. The rich and velvety lobster cream sauce, made with fresh shellfish, creates a perfect harmony of flavors that elevate this dish to a restaurant-quality experience in the comfort of your own kitchen.
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh rosemary, chopped (optional)
1 tablespoon butter
For the Shrimp and Lobster Cream Sauce:
1/2 pound shrimp, peeled and deveined
1/2 pound lobster tail meat, cooked and chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup lobster stock or seafood broth
2 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Cook the Filet Mignon:
Preheat a skillet over medium-high heat. Add the olive oil and let it heat up.
Season the filet mignon steaks generously with salt and pepper, and rub with chopped rosemary if using.
Once the oil is hot, add the steaks and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
Add butter to the pan during the last minute of cooking for extra flavor and to help achieve a perfect sear.
Remove the steaks from the skillet and let them rest while you prepare the sauce.
Prepare the Shrimp and Lobster Cream Sauce:
In the same skillet, add the olive oil and heat over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add the shrimp and lobster meat, cooking for 2-3 minutes until the shrimp turn pink and the lobster is warmed through.
Remove the shellfish and set aside. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
Stir in the lobster stock and let the liquid reduce by half, about 2-3 minutes.
Add the heavy cream and butter, stirring to combine. Let the sauce simmer for 3-5 minutes until it thickens slightly. Season with salt and pepper to taste.
Return the shrimp and lobster to the sauce, stirring gently to coat.
Assemble the Dish:
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