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Prep time: 15 min
Cook time: 30 min
Servings: 4
Serve with Creamy Mashed Potatoes, Roasted Vegetables, steamed Asparagus, Garlic butter green Beans, Fresh Green Salad, Risotto
Ingredients
4 filet mignon steaks, 6-ounce
4-ounce shrimp, peeled and deveined
4-ounce lobster meat, chopped
2 tbsp olive oil
1/2 cup shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1 tbsp fresh thyme
1 tbsp unsalted butter
salt and pepper to taste
Directions
Season the mignon filet with salt and pepper.
Heat olive oil in a large skillet over med.-high heat.
Add steaks and cook to desired doneness, approx. 5 minutes
each side. Transfer steaks to a warm plate and cover with foil to keep it warm.
In the same skillet, add shallots and garlic, sauté until softened.
Add shrimp and lobster meat, cook until just opaque, about 2-3 minutes.
Deglaze the pan with white wine, scraping up and browned bits from the bottom.
Stir in heavy cream and thyme, simmer until sauce has slightly thickened.
Remove from heat, stir in butter until melted.
Add shrimp and lobster cream sauce over the filet mignon and serve.
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