Description
Luxurious Filet Mignon Shrimp Lobster Cream Sauce promises an elegant culinary journey through rich ocean and land flavors. Delicate proteins meld with silky cream sauce, creating a gourmet experience that elevates dinner from ordinary to extraordinary.
Ingredients
Scale
Protein:
- 4 filet mignon steaks (6–8 ounces/170–227 grams each)
- 1/2 cup lobster meat, chopped
- 1/2 cup shrimp, peeled and deveined
Sauce Ingredients:
- 1 cup heavy cream
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1/2 cup finely chopped shallots
- 1 teaspoon garlic powder
Cooking and Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Liberally coat filet mignon with kosher salt and cracked black pepper on all surfaces.
- Preheat cast-iron skillet to high heat with olive oil. Sear steaks 3-4 minutes per side until golden brown, achieving medium-rare doneness. Transfer to warming plate and allow meat to rest.
- Reduce skillet temperature to medium, melt unsalted butter. Sauté minced shallots until translucent and fragrant, approximately 2 minutes.
- Deglaze pan with crisp white wine and fresh lemon juice, scraping browned meat remnants. Reduce liquid by half, concentrating flavor profile.
- Pour heavy cream into skillet, whisking continuously. Season with garlic powder, salt, and white pepper. Simmer sauce until slightly thickened, creating silky consistency.
- Gently fold lobster chunks and raw shrimp into cream sauce. Cook seafood 3-4 minutes until shrimp turn opaque pink and lobster becomes heated throughout.
- Plate rested steaks, generously cascade seafood cream sauce over meat. Sprinkle freshly chopped parsley for vibrant color and aromatic finish.
Notes
- Meat Temperature Select high-quality beef and use a meat thermometer for precise doneness, ensuring juicy and tender filet mignon every time.
- Salt Selection Use kosher or sea salt for better flavor absorption and more controlled seasoning compared to table salt.
- Wine Substitution Replace white wine with chicken broth or seafood stock if avoiding alcohol, maintaining the sauce’s rich depth and complexity.
- Dairy-Free Adaptation Swap heavy cream with coconut cream or cashew cream for lactose-intolerant guests, keeping the sauce’s luxurious texture and creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 535 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 43 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 33 g
- Cholesterol: 140 mg