Filet Mignon with Shrimp and Creamy Lobster Sauce
A luxurious dish combining tender filet mignon with succulent shrimp in a rich and creamy lobster sauce, perfect for special occasions.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 12 oz Filet Mignon 6-8 ounces per serving, preferably USDA Prime.
- 0.5 lb Shrimp Peeled and deveined, preferably large or jumbo.
- 1 cup Lobster Stock Homemade or high-quality store-bought.
- 1 cup Heavy Cream Use heavy cream for best results.
- 4 tbsp Unsalted Butter For sautéing shrimp and enhancing sauce flavor.
- 2 pieces Shallots Finely chopped.
- 2 cloves Garlic Minced.
- 1 tbsp Fresh Herbs Finely chopped parsley or chives for garnish.
- Salt and Pepper To taste.
Instructions
- 1. Ensure filet mignon is at room temperature and season both sides with salt and pepper.
- 2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Sear the filet mignon for 4-5 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes for medium-rare.
- 3. Remove filet mignon from skillet and let it rest for at least 5 minutes.
- 4. In the same skillet, add another 2 tablespoons of butter and lower heat to medium. Sauté shallots for 2-3 minutes until translucent, then add minced garlic and cook for 1 minute.
- 5. Pour in lobster stock, scraping browned bits from the skillet. Simmer for 5 minutes.
- 6. Add heavy cream and simmer for 3-4 minutes until thickened.
- 7. In a separate pan, melt remaining butter and cook shrimp for 2-3 minutes on each side until pink and opaque. Season with salt and pepper.
- 8. Add cooked shrimp to the creamy lobster sauce and simmer for an additional 2-3 minutes.
- 9. Slice rested filet mignon against the grain and place on a serving platter. Spoon shrimp and creamy lobster sauce over the top and garnish with fresh herbs.
Notes
For variations, consider adding fresh herbs to the sauce, a pinch of cayenne for heat, or sautéed mushrooms for added flavor.