Ingredients:
For the Steak:
2 filet mignon steaks, 8-10 oz each, 1 1/2 – 2 inches thick
Garlic powder
Onion powder
Salt
Pepper
1 tbsp olive oil
2 tbsp unsalted butter
4 thyme sprigs
2 garlic cloves
For the Shrimp & Lobster Sauce:
2 medium lobster tails, shell removed, cut into 1-inch pieces
1 lb large shrimp, peeled, deveined, tails off
All-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder)
1 tbsp olive oil
8 tbsp unsalted butter, divided
1/4 cup clam juice
1/3 cup dry white wine
1 1/2 cups heavy cream
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp smoked paprika
Directions:
Prepare the Steak:
On a cutting board, season both sides of the filet mignon steaks with salt, pepper, garlic powder, and onion powder. Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Once the oil is hot, place the steaks in the skillet and press down lightly to ensure good contact with the pan. Cook the steaks for 2 minutes, then add 2 tablespoons of butter, thyme sprigs, and garlic cloves to the skillet.
Cook the Steak:
Continue cooking the steaks for an additional 3 minutes, then flip them with tongs and cook the other side for 4 minutes. Reduce the heat to medium and spoon the melted butter over the steaks. Continue basting the steaks until the internal temperature reads 5 degrees less than your desired doneness (see notes below for doneness temperatures). The steaks will cook an additional 5 degrees while resting. Remove the steaks from the skillet and let them rest for at least 10 minutes before serving.
Prepare the Shrimp & Lobster Sauce:
In a bowl, season the shrimp with all-purpose seasoning, being careful not to over-season as the shrimp is naturally flavorful. In a 10-inch skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Sear the shrimp for 2 minutes on one side, flip, and sear for an additional minute. Remove the shrimp and set aside. Add 1 tablespoon of butter to the skillet and sauté the lobster pieces for about 3 minutes, until they turn pink. Remove the lobster and set aside.
Make the Cream Sauce:
In the same skillet, add the remaining 6 tablespoons of butter. Once it starts to melt, pour in the white wine and clam juice, allowing the mixture to come to a simmer. Slowly whisk in the heavy cream and bring to a simmer. Add the salt, pepper, garlic powder, onion powder, and smoked paprika. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally to prevent the sauce from boiling over. The sauce will thicken as it reduces.
Combine Shrimp and Lobster:
Stir the cooked shrimp and lobster into the sauce and let simmer for an additional 1-2 minutes. Taste the sauce and adjust the seasoning if necessary.
Serve:
Serve the shrimp and lobster cream sauce generously over the rested steak. Enjoy!
Notes for Steak Doneness:
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well done: 160°F
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 800 kcal per serving | Servings: 2 servings
Filet Mignon with Shrimp and Lobster Cream Sauce
