Directions
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Prepare the Filets: Start by patting the filet mignon steaks dry with paper towels. This step is crucial to ensure a tremendous sear. Generously season both sides with salt and black pepper.
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Sear the Steaks: Heat the olive oil and 2 tablespoons of butter in a heavy skillet over medium-high heat. Once the butter has melted and bubbles subsist, carefully lay the steaks in the pan. Sear for 3–4 minutes on each side, or until they reach your desired doneness. For medium-rare, aim for a perfect internal temperature of 130°F. After cooking, remove the steaks from the skillet and let them rest on a plate.
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Cook the Shrimp: In the same skillet, add another tablespoon of butter. Once melted, add the peeled and deveined shrimp. Season with salt and pepper. Sauté for about 2–3 minutes per side, or until the shrimp turns pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
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Make the Lobster Cream Sauce: In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn it. Stir in the chopped lobster meat, heavy cream, and broth. Allow the mixture to simmer gently for 3–5 minutes, stirring occasionally.
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Add Flavor: To the simmering sauce, add the Parmesan cheese, a pinch of paprika, and season with salt and pepper to taste. For a touch of brightness, finish with a squeeze of fresh lemon if desired. Stir in chopped parsley for added color and freshness.
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Assemble the Dish: On a warm plate, place a filet mignon. Top it with a generous amount of the sautéed shrimp. Drizzle the luxurious lobster cream sauce over the top and around the steak. Serve immediately to ensure the tremendous flavors shine.
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