Ingredients: 4 6-ounce filet mignon steaks Salt and freshly ground black pepper to taste 2 tablespoons olive oil 1/2 cup finely chopped shallots 2 garlic cloves, minced 4 ounces shrimp, peeled and deveined 4 ounces lobster meat, ch…  | deiv3 April 30 | Ingredients: - 4 6-ounce filet mignon steaks
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 garlic cloves, minced
- 4 ounces shrimp, peeled and deveined
- 4 ounces lobster meat, chopped
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon unsalted butter
Instructions: - Season the filet mignon steaks with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steaks and cook to the desired doneness, about 4-5 minutes per side for medium-rare.
- Transfer the steaks to a plate and cover with foil to keep warm.
- In the same skillet, sautƩ the shallots and garlic until softened, about 2 minutes.
- Add the shrimp and lobster and cook until just opaque, about 2-3 minutes.
- Deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom.
- Stir in the heavy cream and thyme, and simmer until the sauce has thickened slightly, about 3-4 minutes.
- Remove from heat and stir in the butter until melted and incorporated.
- Spoon the shrimp and lobster cream sauce over the filet mignon and serve immediately.
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