Filet Mignon with Seafood (Print)
Tender beef filet topped with seafood in a decadent cream sauce - the ultimate indulgent surf and turf combination.
# Ingredients:
→ Proteins
01 -
2 filet mignon steaks (170g each)
02 -
200g shrimp, peeled and deveined
03 -
150g lobster meat, chopped
→ Sauce
04 -
120ml heavy cream
05 -
60g unsalted butter, divided
06 -
3 cloves garlic, minced
07 -
60ml dry white wine (optional)
→ Seasonings
08 -
2 tablespoons fresh parsley, chopped
09 -
Sea salt, to taste
10 -
Freshly ground black pepper, to taste
# Directions:
01 -
Season filet mignon generously with salt and pepper on both sides. Heat 30g butter in a heavy skillet over medium-high heat until foaming. Sear steaks 3-4 minutes per side for medium-rare or to desired doneness. Remove to a warm plate and tent with foil to rest.
02 -
In the same skillet, add remaining butter and sauté garlic until fragrant, about 30 seconds. Add shrimp and lobster, cooking until shrimp turn pink and opaque, approximately 2-3 minutes. Remove seafood and set aside.
03 -
Deglaze the skillet with white wine if using, scraping up browned bits. Reduce heat to medium-low and add heavy cream. Simmer until sauce thickens slightly, about 3-4 minutes. Return seafood to the skillet, gently stirring to coat and warm through.
04 -
Place rested filet mignon on warm plates. Spoon the seafood cream sauce over each steak. Garnish with freshly chopped parsley and serve immediately.
# Notes:
01 -
For optimal tenderness, allow steaks to come to room temperature for 30 minutes before cooking.
02 -
This dish pairs well with steamed asparagus, mashed potatoes, or a simple green salad.