Filet Mignon draped in a delicate shrimp and lobster sauce!!! 😍
constituents
Meat
• 4( 6- ounce) filet mignon, steaks
Seafood
• 4 oz Lobster meat
• 4 oz Shrimp
Produce
• 2 Garlic cloves
• 1/2 mug Shallots
• 1 tbsp Thyme, fresh leaves
Canned Goods
• 1/2 mug funk broth
Baking & Spices
• 1 swab and lately base black pepper
Canvases & Beans
• 2 tbsp Olive oil painting
Dairy
• 1 tbsp Adulation, unsalted
• 1 mug Heavy cream
Instructions
- Start by preparing the filet mignon steaks. Season them freehandedly with swab and pepper on both sides.
- Heat olive oil painting in a large skillet over medium-high heat. Add the seasoned filet mignon steaks to the skillet and sear them for about 3- 4 twinkles per side, or until they reach your asked position of doneness. Remove the steaks from the skillet and set them away on a plate.
- In the same skillet, add the diced garlic, diced shallots, and fresh thyme leaves. Sauté for about 2 twinkles until the shallots come translucent and sweet.
- Add the lobster meat and shrimp to the skillet. Cook for another 2- 3 twinkles until the seafood is slightly cooked through.
- Pour in the funk broth and allow it to poach for a couple of twinkles to reduce slightly.
- Lower the heat to medium-low and add the unsalted adulation to the skillet. Stir until the adulation melts and blends with the broth and seafood.
- sluggishly pour in the heavy cream, stirring constantly to combine everything into a delicate sauce. Let the sauce poach gently for a many twinkles until it thickens slightly.
- Return the seared filet mignon steaks back to the skillet, lading the delicate shrimp and lobster sauce over the steaks.
- Allow everything to heat through for another nanosecond or two, icing the steaks are carpeted well with the sauce.
- Serve the filet mignon draped in the delicate shrimp and lobster sauce hot, garnished with fresh fresh thyme leaves if asked . Enjoy this decadent and scrumptious dish!