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– **Filet Mignon Steaks**: 2 center-cut filet mignon steaks (around 6-8 ounces each), at least 1-inch thick. Look for well-marbled cuts for the best flavor and tenderness.
– **Olive Oil**: For searing the steaks.
– **Butter**: Adds richness and flavor when finishing the steaks in the pan.
– **Fresh Herbs**: A sprig of fresh rosemary or thyme is perfect for flavoring the steaks while cooking.
– **Salt and Freshly Ground Black Pepper**: To season the steaks.
#### For the Shrimp and Lobster Cream Sauce:
– **Shrimp**: 6-8 large shrimp, peeled and deveined (tail-on or tail-off, depending on your preference).
– **Lobster Stock**: 1/2 cup (this can be store-bought or homemade for extra flavor).
– **Heavy Cream**: 1 cup, for that silky, rich sauce texture.
– **Lobster Meat**: 3-4 ounces of lobster meat (cooked lobster tail is ideal, but you can also use lobster claw or knuckle meat).
– **Shallots**: 1 small shallot, finely chopped.
– **Garlic**: 2 cloves, minced.
– **Brandy or Cognac**: 2 tablespoons (optional, but it adds a luxurious depth of flavor).
– **White Wine**: 1/4 cup (to deglaze the pan and add acidity to balance the richness).
– **Lemon Juice**: A squeeze of fresh lemon juice to brighten the sauce.
– **Butter**: 2 tablespoons for finishing the sauce and making it silky.
– **Salt and Pepper**: To taste.
### How to Make Filet Mignon with Shrimp and Lobster Cream
This recipe may sound like something you’d order at a high-end restaurant, but with a few key steps, you can easily prepare it at home and impress your guests or loved ones. Here’s how to make **Filet Mignon with Shrimp and Lobster Cream**.
#### Step 1: Prepare the Filet Mignon
1. **Season the Steaks**: Start by patting your **filet mignon steaks** dry with paper towels. This helps the steak sear properly. Season the steaks generously with **salt** and **pepper** on both sides.
2. **Preheat the Pan**: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add about **1 tablespoon of olive oil** to the pan. Let it heat up until it shimmers.
3. **Sear the Filets**: Add the steaks to the hot pan and sear them for about **4-5 minutes per side** for medium-rare, or adjust the time to your preferred doneness (use a meat thermometer if you’re unsure). After searing, add **2 tablespoons of butter** and a sprig of fresh **rosemary or thyme** to the pan, basting the steaks with the melted butter for extra flavor.
4. **Rest the Steaks**: Once the steaks are cooked to your liking, remove them from the pan and let them rest for at least 5 minutes. This allows the juices to redistribute and keeps the steaks tender.
#### Step 2: Make the Shrimp and Lobster Cream Sauce
1. **Sauté the Aromatics**: In the same pan (without wiping it clean), add **2 tablespoons of butter** over medium heat. Once melted, add the **finely chopped shallots** and cook for 1-2 minutes until softened and fragrant. Add the **minced garlic** and cook for an additional 30 seconds.
2. **Deglaze the Pan**: Pour in the **white wine**, stirring to deglaze the pan and lift any flavorful bits from the bottom. Let the wine cook off for about 2-3 minutes.
3. **Add the Liquids**: Pour in the **lobster stock** and let it simmer for 2 minutes, reducing slightly. Then, add the **heavy cream** and stir to combine. Allow the sauce to simmer for 3-5 minutes, until it thickens slightly.
4. **Cook the Shrimp**: Add the **shrimp** to the sauce and cook for about 2-3 minutes, or until they turn pink and opaque. Add the **lobster meat** and cook for an additional 1-2 minutes, just until heated through. Taste the sauce and season with **salt**, **pepper**, and a squeeze of **lemon juice** to brighten the flavors.
5. **Finish the Sauce**: Stir in the **brandy or cognac** (if using) and cook for 1 minute. Add another tablespoon of **butter** to make the sauce extra silky and rich.
#### Step 3: Assemble and Serve
1. Place each **filet mignon** on a plate and spoon the **shrimp and lobster cream sauce** over the top, ensuring that both the shrimp and lobster meat are nestled in the sauce.
2. Garnish with fresh **herbs** (like parsley or chives) for a pop of color, and serve immediately with your favorite sides, such as **roasted vegetables**, **garlic mashed potatoes**, or a fresh green salad.
### Tips for the Perfect Filet Mignon with Shrimp and Lobster Cream
– **Use High-Quality Meat and Seafood**: The quality of the filet mignon and seafood is key to this dish. Opt for well-marbled steaks and fresh, sustainably sourced shrimp and lobster.
– **Don’t Overcook the Filet**: Filet mignon is best served medium-rare to medium. Overcooking will cause it to lose its tenderness and juiciness.
– **Customize the Sauce**: While the lobster and shrimp make a luxurious base, feel free to add extra ingredients like **fresh herbs** or a pinch of **cayenne pepper** if you like a little heat in your cream sauce.
– **Make it Ahead**: While this dish is best served fresh, you can prepare the **shrimp and lobster cream sauce** ahead of time and store it in the fridge for a few hours. Simply reheat the sauce and add the shrimp and lobster right before serving.
– **Pair with Wine**: To complement the richness of the filet and the seafood, pair this dish with a **full-bodied white wine**, such as a **Chardonnay** or a **light red wine**, like a **Pinot Noir**.
### Conclusion
**Filet Mignon with Shrimp and Lobster Cream** is the ultimate indulgence—combining the melt-in-your-mouth tenderness of filet mignon with the luxurious richness of a creamy lobster sauce, all accented by succulent shrimp. Whether you’re treating yourself to a special meal or impressing guests at a dinner party, this dish is sure to wow with its elegant presentation and unforgettable flavor.
With just a few simple steps and a bit of attention to detail, you can create a restaurant-quality experience in the comfort of your own home. Serve it with a glass of wine and your favorite sides, and you have the perfect meal for any occasion.
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