Prepare the filet mignon:
Season the Steaks: Season the filet mignon steaks generously with salt and pepper.
Cook the steaks: In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the steaks for about 4 to 5 minutes per side for medium-rare, or adjust the cooking time to achieve your desired doneness. Remove the steaks from the pan and let them rest.
Cook the shrimp and lobster :
Saute the garlic: In the same pan, add the remaining butter and sauté the garlic until fragrant, about 1 minute.
Cook the seafood: Add the shrimp and lobster and cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp and lobster from the pan and set aside.
Prepare the cream sauce:
Deglaze the pan: If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Let the sauce simmer: Add the heavy cream and simmer until the sauce thickens slightly, about 5 to 6 minutes.
Toss: Return the shrimp and lobster to the pan, stirring gently to coat with the sauce and heat through.
Assemble the dish:
Plate your dish: Place each filet mignon on a plate. Generously pour the shrimp and lobster cream sauce over the steaks. Garnish with chopped fresh parsley.
Serve:
Enjoy: Serve this luxurious dish immediately, perhaps with some mashed potatoes or steamed asparagus to complete this feast.
Helpful Tips
Resting the Meat: Allowing the filet mignon to rest after cooking is crucial as it helps retain the juices, ensuring your steak is succulent and tender.
Consistency of the sauce: For a thicker sauce, let it reduce longer over low heat. For a thinner sauce, you can add a little more wine or chicken broth.
Replacements/Variations
Dairy-free: Replace heavy cream with coconut cream and use olive oil instead of butter.
Non-alcoholic: Omit the white wine and use chicken broth or a little lemon juice for a little acidity in the sauce.
Frequently Asked Questions
Q: Can I prepare this recipe in advance? A: This dish is best served chilled, but you can precook steaks and seafood, then reheat in the sauce when ready to serve.
Q: What wine pairs well with this dish? A: A buttery Chardonnay or light Pinot Noir complements the rich flavors of the seafood and cream sauce beautifully.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently over the heat, adding a little cream if the sauce needs to be diluted.
