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I've discovered the perfect show stopping dinner that never fails to amaze filet mignon topped with the most incredible shrimp and lobster cream sauce. This combination has become my go to recipe for anniversaries birthdays or anytime we want to feel extra fancy at home. The best part? It's actually easier than you'd think to create this restaurant worthy dish right in your own kitchen.
Why This Recipe Works
There's something magical about serving perfectly cooked filet mignon. When you add that luxurious seafood cream sauce it transforms into something truly extraordinary. After years of testing I've figured out all the little tricks to make this dish taste like it came from a five star restaurant. Every time I serve this my family thinks I've secretly taken cooking classes.
What You Need for the Perfect Steak
- Filet Mignon: 2 cuts, trimmed and fresh for optimal tenderness.
- Seasonings: Salt, pepper, onion powder, garlic powder for bold flavor.
- Olive Oil: 2 tablespoons for searing.
- Unsalted Butter: 2 tablespoons for basting.
- Garlic Cloves: 3, crushed for aromatics.
- Fresh Thyme: 2 sprigs for a subtle herbaceous note.
Let's Make That Perfect Steak
- Prepare the Steak
- Pat steaks dry and generously season both sides. Ensure the surface is free of moisture for the perfect sear.
- Heat the Skillet
- In a cast iron skillet, heat olive oil over medium-high heat until shimmering. Press steaks firmly into the skillet.
- Sear and Baste
- Cook for 2 minutes, add butter, garlic, and thyme. Spoon the melted butter over the steak while cooking for an additional 3 minutes.
- Cook to Temperature
- Flip steaks and cook 4 more minutes. Sear the edges, then reduce heat and baste until internal temperature reaches 5 degrees below desired doneness.
Getting That Perfect Temperature
I've learned that getting the right temperature makes all the difference. My husband loves his steak rare (120-125°F) while I prefer medium rare (130-135°F). For guests who like it well done I'll cook it to 160°F. The secret is letting the meat rest for 10 minutes after cooking it locks in all those amazing juices.
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Everything You Need for That Amazing Sauce
- Lobster Tails: 2 medium-sized, cut into 1-inch pieces.
- Shrimp: 8 large, peeled, deveined, and tails removed.
- Seasonings: My special blend of garlic powder, onion powder, salt, pepper, and paprika.
- Olive Oil: 1 tablespoon for sautéing.
- Unsalted Butter: 3 tablespoons for richness.
- Dry White Wine: ¼ cup for deglazing.
- Clam Juice: ½ cup for a seafood-forward flavor.
- Heavy Cream: ¾ cup for the sauce base.
Creating That Luxurious Sauce
- Prepare Seafood
- Pat shrimp and lobster pieces dry. Season with all-purpose seasoning for flavor.
- Sear Seafood
- Heat butter and oil in a skillet. Sear shrimp until pink and opaque, then remove. Repeat with lobster pieces.
- Create the Sauce
- Melt butter in the same skillet, add wine and clam juice, and bring to a simmer. Stir in heavy cream, seasonings, and simmer for 10 minutes.
- Combine Ingredients
- Return shrimp and lobster to the skillet. Simmer for 2 minutes, allowing flavors to meld.
Making It Look Beautiful
I love serving this on our favorite warm plates drizzling that gorgeous sauce generously over the steak. A sprinkle of fresh thyme or parsley adds the perfect touch of green. We always have it with roasted asparagus or my creamy mashed potatoes that soak up all that delicious sauce.
My Kitchen Secrets
The key to making this dish amazing is using the freshest seafood you can find. I never rush cooking the shrimp and lobster quick searing keeps them tender. That meat thermometer my husband got me for Christmas? It's become my best friend for getting the steak exactly right. And trust me get yourself a good cast iron skillet it makes such a difference.
Mix It Up
Sometimes I'll switch things up using a ribeye or strip loin both work beautifully. When we're feeling spicy I add a pinch of cayenne to the sauce. My son loves when I throw in some scallops too it makes the seafood sauce even more special.
Perfect Wine Pairings
We love opening a special bottle of wine with this meal. A rich Cabernet Sauvignon or bold Malbec pairs perfectly with the steak. When friends prefer white wine I'll suggest a buttery Chardonnay it works wonderfully with both the steak and that creamy seafood sauce.
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Why You Need This Recipe
This steak and seafood combo has become my signature special occasion dish.
Frequently Asked Questions
- → How do I know when my steak is done?
- Use an instant-read thermometer and remove the steak 5 degrees below your target temperature. For medium-rare aim for 130-135°F, medium 140-145°F, medium-well 145-150°F.
- → Why rest the steak?
- Resting for 10 minutes allows the juices to redistribute throughout the meat. The steak will continue cooking and rise about 5 degrees during this time.
- → Can I make the sauce ahead?
- While best served fresh, you can prepare the sauce slightly ahead and reheat gently. Add the seafood just before serving to avoid overcooking.
- → How thick should the steaks be?
- Use steaks that are 1½ to 2 inches thick for best results. This allows for proper searing while maintaining a juicy interior.
- → What wine works best in the sauce?
- Use a dry white wine like Chardonnay or Sauvignon Blanc. The wine should be good enough to drink as it will impact the sauce's flavor.