Filet Mignon w/ Shrimp & Lobster Cream Sauce
Servings
2
Servings
2
Ingredients
Steak
Lobster & Shrimp
Cream Sauce
Instructions
Steak
  1. In a zip-lock plastic bag, place oil, steaks & Montreal steak spice. Close bag & shake to combine contents well. Set aside to marinate while preparing the sauce.
Lobster & Shrimp
  1. In a skillet, heat butter & olive oil over medium heat. Sear prepared shrimp for 2 minutes on one side, then flip & sear for 1 minute more. Remove & set aside. Add 1 more Tbsp butter to the skillet, then add prepared lobster tails. Sauté lobster until it turns pink in color. This shouldn’t take any longer than 3 minutes. Remove & set aside.
Cream Sauce
  1. Add 6 Tbsp of butter to skillet. When butter starts to melt, add white wine & clam juice. Stir in salt, pepper, garlic & onion powder & smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce & thicken. Taste & add more salt if you feel it needs it.
  2. Stir in shrimp & lobster & let simmer for an additional 1-2 minutes. Keep hot while you cook the steaks.
Cooking/Serving
  1. Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once the pan is hot add marinated steaks & sear for approximately 3-5 minutes on each side depending on the thickness of steaks.
  2. Once steaks have seared, place under the broiler for approximately 4-5 minutes per side or to your desired level of doneness. Transfer steaks to serving plates & generously spoon the shrimp/lobster cream sauce over each filet mignon steak, allowing the flavors to meld together.
  3. Garnish with a sprig of fresh herbs & serve immediately. We enjoyed our steaks with mashed potatoes & roasted asparagus.