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1. Season the filet mignon steaks with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook to the desired doneness, about 4-5 minutes per side for medium-rare. Transfer the steaks to a plate and cover with foil to keep warm.
3. In the same skillet, add the shallots and garlic, and sauté until softened, about 2 minutes.
4. Add the shrimp and lobster and cook until just opaque, about 2-3 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and thyme, and simmer until the sauce has thickened slightly, about 3-4 minutes.
7. Remove from heat and stir in the butter until melted and incorporated.
8. Spoon the shrimp and lobster cream sauce over the filet mignon and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 690 kcal | Servings: 4 servings