Description
Juicy, perfectly seared filet mignon paired with a rich shrimp and lobster cream sauce creates a luxurious dining experience that’s sure to impress. The delicate balance of buttery flavors and tender seafood atop a tender steak makes every bite irresistible.
Whether you’re planning a romantic dinner or celebrating a special occasion, this dish promises to elevate your culinary game. It’s easy to prepare yet indulgent enough to feel like a true gourmet meal.
Ingredients
Units
Scale
For the Steak:
- 2 filet mignon steaks (8–10 oz each, 1 1/2–2 inches thick)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 4 sprigs thyme
For the Shrimp & Lobster Sauce:
Advertisement
- 2 medium lobster tails, shells removed and cut into 1-inch pieces
- 1 lb large shrimp, peeled, deveined, and tail removed
- 1 tbsp all-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
- 1 tbsp olive oil
- 8 tbsp unsalted butter (divided)
- 1/4 cup clam juice
- 1/3 cup dry white wine
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp smoked paprika
Instructions
- Prepare the Steak:
- Pat steaks dry and season generously on both sides with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Once the oil is hot, add steaks and press down gently for a good sear.
- Cook for 2 minutes, then add butter, garlic cloves, and thyme. Continue cooking for an additional 3 minutes before flipping the steaks.
- Cook on the other side for 4 minutes, ensuring to sear the edges as well.
- Reduce heat to medium, and spoon the butter mixture over the steaks until the internal temperature is 5°F below your desired doneness (steak will cook further as it rests).
- Let the steaks rest for 10 minutes before serving.
- Prepare the Sauce:
- Season shrimp with all-purpose seasoning. Do not over-season as shrimp is naturally flavorful.
- Heat olive oil and 1 tbsp of butter in a skillet over medium heat. Sear shrimp for 2 minutes on one side, then flip and cook for 1 minute more. Remove and set aside.
- Add another tbsp of butter to the skillet and sauté lobster pieces until pink (about 3 minutes). Remove and set aside.
- Melt the remaining butter in the skillet. Stir in white wine and clam juice and let the mixture simmer. Gradually whisk in heavy cream.
- Add salt, pepper, garlic powder, onion powder, and smoked paprika. Simmer on medium-low heat for 10 minutes, stirring occasionally.
- Stir in cooked shrimp and lobster, and let simmer for an additional 1–2 minutes.
- Serve sauce over the rested steak.
- Prep Time: 10 minutes
- Cook Time: 25 minutes