Filet Mignon with Shrimp & Lobster Cream Sauce

ingredients

For the Filet Mignon:
  • 2 (6–8 oz) filet mignon steaks
  • 1 tbsp high-smoke-point oil (avocado or grapeseed)
  • 2 tbsp unsalted butter
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme or rosemary
  • Salt & freshly ground black pepper
    • For the Shrimp:
  • 6 large shrimp (peeled, deveined, tails on)
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt & pepper to taste
    • For the Lobster Cream Sauce:
  • 1 tbsp butter
  • 1 shallot, finely minced
  • 1/2 cup lobster or seafood stock
  • 1/2 cup heavy cream
  • 1 tbsp cognac or brandy (optional)
  • 1 tsp tomato paste
  • Pinch of paprika
  • Salt & white pepper to taste
    • For Garnish:
  • Crispy fried leek strips (thinly sliced leeks, fried in oil until golden)
  • Edible flowers
  • Fresh microgreens

    • method

    1. Cook the Filet Mignon: Preheat oven to 400°F. Season steaks generously with salt & pepper. Heat oil in an oven-safe skillet over high heat. Sear steaks for 2–3 minutes per side until deeply browned. Add butter, garlic, and herbs to the pan. Baste steaks with melted butter for 1 minute. Transfer skillet to oven and cook to desired doneness (3–5 min for medium-rare, 125–130°F internal temp). Rest steaks under foil for 5–10 minutes.
    2. Prepare the Shrimp: In the same pan, melt butter over medium heat. Add shrimp, garlic, lemon juice, salt, and pepper. Cook 2–3 minutes per side until pink and opaque. Set aside.
    3. Make the Lobster Cream Sauce: In a saucepan, melt butter over medium heat. Sauté shallots until soft (2 min). Deglaze with cognac (if using), then add lobster stock, cream, tomato paste, and paprika. Simmer 5–7 minutes until slightly thickened. Season with salt & white pepper.

    notes

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