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
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
Directions:
1. Season the filet mignon steaks with salt and pepper.
2. In a large skillet, heat the olive oil 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.
3. In the same skillet, add the shallots and garlic, and sautΓ© until softened, about 2 minutes.
4. Add the shrimp and lobster and cook until just opaque, about 2-3 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and thyme, and simmer until the sauce has thickened slightly, about 3-4 minutes.
7. Remove from heat and stir in the butter until melted and incorporated.
8. Spoon the shrimp and lobster cream sauce over the filet mignon and serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Nutritional Values (approx. per serving):
Calories: 700
Protein: 45g
Fat: 55g
Carbohydrates: 6g
There’s something incredibly special about sharing a meal that you’ve crafted with care; it’s one of those moments that truly brings people together.
