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Filet Mignon with Shrimp and Lobster

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Ingredients

Scale

    • 2 (6 oz) filet mignon steaks, at least 1-inch thick

    • 2 tablespoons olive oil

    • 2 tablespoons unsalted butter

    • 2 garlic cloves, smashed

    • Fresh rosemary or thyme sprigs

    • Salt and freshly ground black pepper to taste

  • For the Shrimp:

    • 8 large shrimp, peeled and deveined

    • 2 tablespoons olive oil

    • 1 tablespoon fresh lemon juice

    • 2 cloves garlic, minced

    • Fresh parsley, chopped, for garnish

    • Salt and freshly ground black pepper to taste

  • For the Lobster:

    • 2 lobster tails (about 5 oz each)

    • 2 tablespoons unsalted butter, melted

    • 1 teaspoon fresh lemon juice

    • 1 teaspoon garlic powder

    • Salt and freshly ground black pepper to taste

  • For the Sauce (Optional):

    • 1/4 cup heavy cream

    • 1 tablespoon Dijon mustard

    • 2 tablespoons fresh chives, chopped

Ingredient Highlights

  • Filet Mignon: The tenderest cut of beef, filet mignon is known for its melt-in-your-mouth texture and subtle, rich flavor. It’s the perfect choice for a special dish like this.

  • Shrimp and Lobster: These shellfish add a light and sweet contrast to the rich filet mignon, making them the perfect surf-and-turf pairing.

  • Butter and Olive Oil: Using both butter and olive oil for cooking ensures a perfect sear on the steak while adding richness to the seafood.

  • Lemon and Garlic: These ingredients elevate the flavor of both the shrimp and lobster, balancing out their sweetness with a zesty freshness.

Instructions

Preparing the Filet Mignon

  1. Season the Steaks: Start by seasoning the filet mignon steaks with salt and freshly ground black pepper. Let them sit at room temperature for about 10 minutes while you prepare the other ingredients. This ensures the steaks cook more evenly.

  2. Sear the Steaks: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the steaks. Sear them for 3-4 minutes on each side, or until a nice brown crust forms. For a perfect medium-rare, aim for an internal temperature of 130°F (54°C).

  3. Add Aromatics: During the last minute of searing, add the smashed garlic cloves and rosemary or thyme sprigs to the pan. This will infuse the steaks with a fragrant aroma. Continue to cook for 1-2 minutes, then remove the steaks from the pan and let them rest for 5-10 minutes before serving.

Preparing the Shrimp

  1. Prepare the Shrimp: While the steaks are resting, season the shrimp with salt, pepper, minced garlic, and lemon juice. Let them marinate for 5-10 minutes.

  2. Cook the Shrimp: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is hot, add the shrimp and cook for 2-3 minutes per side, until they turn pink and are cooked through. Garnish with chopped parsley before serving.

Preparing the Lobster

  1. Prepare the Lobster Tails: Using kitchen shears, carefully cut along the top of the lobster tail shell to expose the meat. Pull the meat out slightly and rest it on top of the shell.

  2. Season the Lobster: Brush the lobster meat with melted butter, then season with salt, pepper, garlic powder, and a squeeze of fresh lemon juice.

  3. Cook the Lobster: Heat a grill pan or skillet over medium-high heat. Cook the lobster tails for 5-7 minutes, or until the meat is opaque and cooked through. For added flavor, you can baste the lobster tails with butter while cooking.

Assemble and Serve

 

  1. Assemble the Dish: On a serving plate, place the filet mignon steaks, top with the cooked shrimp, and add the lobster tail on the side. If desired, drizzle with a simple creamy sauce made with heavy cream, Dijon mustard, and fresh chives for an extra touch of luxury.

Nutrition

Find it online: https://buttereats.com/filet-mignon-with-shrimp-and-lobster/