
I’m putting together a surf-n-turf menu for a dinner at my house that was purchased at the Make-A-Wish Foundation Radio-thon. I’m considering a take on Steak Oscar. Filet Mignon with Shrimp and Lobster Cream Sauce 4 (6 oz) filet Mignon steaksKosher salt and fresh-ground pepper, to taste2 tablespoons olive oil1/2 pound large shrimp, peeled and de-veined1/2 pound lobster meat, chopped2 tablespoons butter1/4 cup minced shallots2 cloves garlic, minced1/2 cup white wine1 cup heavy cream2 tablespoons fresh parsley, chopped1 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.