Filet Mignon with Shrimp in Lobster Cream Sauce

step 1 Season filet mignon with salt and pepper. Let rest at room temperature for 15-20 minutes.
step 2 Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Sear filets for 3-4 minutes per side for medium-rare or until desired doneness. Transfer to a plate and tent with foil.
step 3 In the same skillet, add another tablespoon of olive oil and cook shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside.
step 4 Reduce heat to medium. Add butter and garlic to the skillet and sauté for 1 minute.
step 5 Stir in lobster base (or lobster stock) and white wine, scraping up browned bits. Let simmer for 2 minutes.
step 6 Add heavy cream, paprika, and red pepper flakes (if using). Simmer for 3-4 minutes until slightly thickened.
step 7 Return shrimp to the sauce and stir to coat.
step 8 Plate filet mignon, spoon shrimp and lobster cream sauce over the top, and garnish with chopped parsley.

Storage and Reheating Tips.

This dish is best served fresh. If storing, keep steak and sauce in separate airtight containers for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving shrimp or steak too long to prevent overcooking.