Filet Mignon with Shrimp: 10 Steps to Culinary Bliss

Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that combines tender steak with seafood in a rich sauce.

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Remove the filet mignon from the refrigerator and let it come to room temperature for about 15 minutes.
Pat the steaks dry with paper towels. Season both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon.
Cook the steaks for about 4-5 minutes on each side for medium-rare, adjusting time according to your preferred doneness. Remove from the skillet and let them rest.
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant. Add the shrimp and cook until pink, about 2-3 minutes. Remove shrimp and set aside.
Add white wine and chicken broth to the skillet, scraping up any bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Let it simmer until thickened, about 5-7 minutes.
Add the chopped lobster meat and cooked shrimp to the sauce. Cook for an additional 2-3 minutes to heat through.
Place the rested filet mignon on a plate. Spoon the shrimp and lobster cream sauce generously over the steak.
Sprinkle with fresh parsley and serve with lemon wedges if desired.