Step-by-step instructions
- Season the filet mignon steaks generously with salt and pepper.
- Heat butter or oil in a skillet over medium-high heat until shimmering.
- Add the steaks to the skillet and sear each side for about 4-5 minutes, or until reaching your desired doneness. Remove them from the skillet and let them rest on a plate.
- In the same skillet, add the minced garlic and sauté for about one minute until fragrant.
- Pour in the white wine, allowing it to reduce by half—this intensifies the flavor.
- Stir in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Add the shrimp and chopped lobster, cooking just until they’re heated through.
- Serve the filet mignon, generously spooning the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley.
Best ways to enjoy it
To truly savor this dish, consider serving the filet mignon with sides that complement its richness. A simple garlic and herb roasted potato or a side of asparagus sautéed in olive oil would work wonderfully. For a touch of elegance, consider a fresh arugula salad dressed lightly with lemon vinaigrette. A glass of crisp white wine, such as a Sauvignon Blanc or Chardonnay, pairs beautifully with the meal as well.
Keeping leftovers fresh
If you find yourself with extras, storing this dish is a breeze. Place any leftovers in an airtight container in the refrigerator, where they can be kept for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream to retain moisture. For longer storage, consider freezing the shrimp and lobster cream sauce separately from the steak. This can last up to 3 months in the freezer, but for the best quality and taste, I recommend consuming it sooner rather than later.
Helpful cooking tips
To ensure your filet mignon turns out perfectly every time, consider these pro tips:
- Bring your steaks to room temperature before cooking. This helps them cook evenly.
- Use a meat thermometer for accuracy. Aim for 130°F for medium-rare or 140°F for medium.
- Don’t skip the resting stage after cooking steak; this allows the juices to redistribute, resulting in a more tender bite.
Creative twists
Looking to put your personal spin on this luxurious dish? Here are some creative variations:
- Swap traditional shrimp and lobster for scallops or crab for a different seafood experience.
- Add a splash of lemon juice or zest for a layer of brightness.
- For a spicy twist, include a pinch of red pepper flakes in the cream sauce.
FAQ
What’s the best way to cook filet mignon?
The best way to cook filet mignon is by searing it in a hot skillet, allowing for a caramelized crust, and finishing it in the oven to ensure even doneness. A meat thermometer can help you achieve your desired level of doneness.
Can this recipe be made ahead of time?
While the filet mignon is best served fresh, you can prepare the cream sauce in advance. Simply reheat it gently before serving and quickly sear the steak when ready to serve.
What is the best wine to pair with this meal?
A crisp, dry white wine such as Sauvignon Blanc or a lightly oaked Chardonnay complements the richness of the filet mignon and the shellfish in the cream sauce.
This Filet Mignon with Shrimp and Lobster Cream Sauce isn’t just a meal; it’s a culinary experience that brings joy to your dining table. Enjoy!
