Ingredients:
4 filet mignon steaks (6 oz each)
8 shrimp, peeled and deveined
1 lobster tail, meat removed and chopped
2 tbsp butter
1 tbsp olive oil
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Filet Mignon:
Heat a large skillet over medium-high heat and add the olive oil. Season the filet mignon steaks with salt and pepper.
Once the skillet is hot, add the steaks and sear for 4-5 minutes per side for medium-rare, or longer if you prefer your steaks cooked more. Once done, remove the steaks from the skillet and set aside to rest.
Cook the Shrimp and Lobster:
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and lobster meat. Season with a pinch of salt and pepper, and cook for 2-3 minutes per side until the shrimp turns pink and the lobster is opaque. Remove the seafood from the skillet and set aside.
Make the Cream Sauce:
In the same skillet, melt the remaining tablespoon of butter. Add the heavy cream and bring to a gentle simmer. Stir in the garlic powder and grated Parmesan cheese, and cook until the sauce thickens slightly (about 3-4 minutes). Season with salt and pepper to taste.
Combine the Steak and Seafood:
Return the shrimp and lobster to the skillet with the cream sauce. Stir gently to combine and coat the seafood in the creamy sauce. Let it cook for another 2 minutes to heat everything through.
Serve:
Plate each filet mignon steak and spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley.
