Filet Mignon with Shrimp and Lobster Cream Sauce: A Decadent Surf and Turf Delight

Instructions:

Step 1: Season filets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or until desired doneness. Remove and tent with foil.

Step 2: In the same skillet, melt butter and add garlic. Sauté for 1 minute, then add shrimp and cook until pink and opaque, about 2 minutes per side. Add lobster meat and stir to warm through.

Step 3: Pour in white wine to deglaze the pan, scraping up brown bits. Let simmer for 2–3 minutes.

Step 4: Stir in heavy cream, Parmesan, and paprika. Simmer on low until sauce thickens, about 5 minutes.

Step 5: Return steaks to the pan briefly to warm. Plate filets, spoon shrimp and sauce over the top, and garnish with chopped parsley.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed to restore the sauce’s texture.