Ingredients:
For the Filet Mignon:
– 2 (6–8 oz) filet mignon steaks
– 1 tbsp high-smoke-point oil (avocado or grapeseed)
– 2 tbsp unsalted butter
– 2 garlic cloves, crushed
– 2 sprigs fresh thyme or rosemary
– Salt & freshly ground black pepper
For the Shrimp:
– 6 large shrimp (peeled, deveined, tails on)
– 1 tbsp butter
– 1 garlic clove, minced
– 1 tsp lemon juice
– Salt & pepper to taste
For the Lobster Cream Sauce:
– 1 tbsp butter
– 1 shallot, finely minced
– 1/2 cup lobster or seafood stock
– 1/2 cup heavy cream
– 1 tbsp cognac or brandy (optional)
– 1 tsp tomato paste
– Pinch of paprika
– Salt & white pepper to taste
For Garnish:
– Crispy fried leek strips (thinly sliced leeks, fried in oil until golden)
– Edible flowers
– Fresh microgreens
Instructions:
1. Cook the Filet Mignon:
– Preheat oven to 400°F (205°C).
– Season steaks generously with salt & pepper.
– Heat oil in an oven-safe skillet over high heat. Sear steaks for 2–3 minutes per side until deeply browned.
– Add butter, garlic, and herbs to the pan. Baste steaks with melted butter for 1 minute.
– Transfer skillet to oven and cook to desired doneness (3–5 min for medium-rare, 125–130°F internal temp).
– Rest steaks under foil for 5–10 minutes.
2. Prepare the Shrimp:
– In the same pan, melt butter over medium heat.
– Add shrimp, garlic, lemon juice, salt, and pepper. Cook 2–3 minutes per side until pink and opaque. Set aside.
3. Make the Lobster Cream Sauce:
– In a saucepan, melt butter over medium heat. Sauté shallots until soft (2 min).
– Deglaze with cognac (if using), then add lobster stock, cream, tomato paste, and paprika.
– Simmer 5–7 minutes until slightly thickened. Season with salt & white pepper.
Leave a Reply