Filet Mignon with Shrimp and Lobster Cream Sauce

 

4 (6 oz) filet Mignon steaks

Kosher salt and fresh-ground pepper, to taste

2 tablespoons olive oil

1/2 pound large shrimp, peeled and de-veined

1/2 pound lobster meat, chopped

2 tablespoons butter

1/4 cup minced shallots

2 cloves garlic, minced

1/2 cup white wine

1 cup heavy cream

2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

 

Season fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook steaks, about 4-5 minutes per side for medium-rare. Remove and keep warm.

In the same skillet, sauté shrimp until pink, about 2-3 minutes. Remove and set aside.

Melt butter in the skillet. Add shallots and garlic, cook until softened.

Add white wine, simmer until reduced by half.

Stir in cream, bring to a simmer. Cook until slightly thickened.

Add lobster meat, shrimp, parsley, and tarragon. Heat through.

Serve steaks topped with the seafood cream sauce.