Filet Mignon with Seafood Cream (Print Version)
# Ingredients:
01 -
4 (6-ounce) filet mignon steaks
02 -
Salt and freshly ground black pepper, to taste
03 -
2 tablespoons olive oil
04 -
1/2 cup finely chopped shallots
05 -
2 garlic cloves, minced
06 -
4 ounces shrimp, peeled and deveined
07 -
4 ounces lobster meat, chopped
08 -
1/2 cup chicken broth
09 -
1 cup heavy cream
10 -
1 tablespoon fresh thyme leaves
11 -
1 tablespoon unsalted butter
# Instructions:
01 -
Season the filet mignon steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steaks for 4-5 minutes per side. Transfer to a plate and cover to keep warm.
02 -
In the same skillet, sauté shallots and garlic for about 2 minutes. Add shrimp and lobster, cooking until opaque.
03 -
Pour in chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream and thyme, simmering for 3-4 minutes.
04 -
Remove from heat and stir in butter until the sauce is velvety.
05 -
Spoon sauce over the steaks and serve immediately.