🥩🦞 Filet Mignon with Shrimp & Lobster Cream Sauce

🔪 Instructions:

1. Prep & Cook the Filets:

1. Remove steaks from fridge 30 minutes before cooking.
2. Pat dry and season generously with salt and pepper.
3. In a cast iron or heavy skillet, heat olive oil over high heat.
4. Add filets and sear 3–4 minutes per side for medium-rare, or longer to desired doneness.
5. Add 1 tbsp butter in the last minute, spoon over steaks (basting).
6. Remove steaks, tent with foil, and let rest while you make the sauce.

2. Make the Lobster Cream Sauce:

1. In the same skillet (reduce to medium heat), melt 2 tbsp butter.
2. Add minced garlic and cook 30 seconds until fragrant.
3. Add shrimp, season lightly with salt, pepper, and paprika/Cajun spice if using. Sauté 2–3 minutes until pink.
4. Deglaze with white wine, let it reduce for 1–2 minutes.
5. Stir in heavy cream and simmer until slightly thickened (3–5 minutes).
6. Add lobster meat and stir to warm through.
7. Optional: Stir in Parmesan cheese for a richer sauce.
8. Taste and adjust seasoning as needed.

3. Assemble & Serve:

• Plate filet mignon.
• Spoon generous amounts of shrimp and lobster cream sauce over the top.
• Garnish with fresh herbs and serve with roasted potatoes, asparagus, or garlic mashed potatoes.

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🥂 Perfect Pairing:

• White wine (Chardonnay or Sauvignon Blanc) or a light red (Pinot Noir).