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Pan-seared filet mignon topped with creamy shrimp and lobster sauce on a white plate

Steak with Shrimp Lobster Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 (6-ounce) beef tenderloin steaks
  • 1/2 pound shrimp , peeled and deveined
  • 4 ounces cooked lobster meat, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot , finely minced
  • 1 clove garlic , minced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup lobster stock
  • 1 teaspoon fresh tarragon, chopped
  • Kosher salt and freshly cracked black pepper to taste

Method
 

  1. Season steaks generously on all sides with salt and black pepper.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  3. Sear steaks for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F/54°C). Remove steaks from pan and allow to rest for 5 minutes.
  4. Lower heat to medium and melt 1 tablespoon of butter in the same skillet.
  5. Add shrimp to the skillet and sauté for 2 to 3 minutes until opaque and pink. Remove shrimp and set aside.
  6. Add remaining tablespoon of butter and minced shallot to the pan. Sauté for 1 minute until translucent.
  7. Deglaze the skillet with white wine, scraping the bottom to release fond. Reduce liquid by half.
  8. Whisk in lobster stock and heavy cream. Simmer for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
  9. Incorporate the cooked shrimp, lobster meat, and fresh tarragon into the sauce. Stir for 1 minute to heat through.
  10. Plate the rested steaks and spoon the shrimp lobster sauce over each portion.