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Filet Mignon with Shrimp and Lobster in Truffle Harissa Cream Sauce

Name: Filet Mignon with Shrimp and Lobster in Truffle Harissa Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 0 4 filet mignon steaks (about 1 1/2 inches thick); 0 8–10 large shrimp, peeled and deveined; 0 1 cup chopped lobster meat; 0 1 cup heavy cream; 0 4 tablespoons butter; 0 2 cloves garlic, minced; 0 1/2 cup white wine (optional); 0 2 tablespoons Truffle Harissa (adjust to taste); 0 Fresh parsley, chopped (for garnish); 0 Salt and freshly ground black pepper to taste

July 2, 2024

[[ recipeID=recipe-9ly3pqler, title=Filet Mignon with Shrimp and Lobster in Truffle Harissa Cream Sauce ]]

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Filet Mignon with Shrimp and Lobster in Truffle Harissa Cream Sauce

This elegant dish features perfectly seared filet mignon steaks topped with a luxurious shrimp and lobster cream sauce infused with Truffle Harissa. The combination of tender steak, rich seafood, and a flavourful sauce makes it perfect for special occasions.

Servings: 4

Keywords:

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

4 filet mignon steaks (about 1 1/2 inches thick)
8–10 large shrimp, peeled and deveined
1 cup chopped lobster meat
1 cup heavy cream
4 tablespoons butter
2 cloves garlic, minced
1/2 cup white wine (optional)
2 tablespoons Truffle Harissa (adjust to taste)
Fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper to taste

Instructions

Prepare the Filet Mignon

Season the steaks with salt and pepper.
In a skillet, heat 2 tablespoons of butter over medium-high heat.
Sear the steaks for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preference.
Remove the steaks from the skillet and let them rest.

Cook the Shrimp and Lobster

In the same skillet, add the remaining butter and sauté the garlic until fragrant, about 1 minute.
Add the shrimp and lobster, cooking until the shrimp turn pink and opaque, about 3-4 minutes.
Remove the shrimp and lobster from the skillet and set aside.

Make the Truffle Harissa Cream Sauce

Deglaze the skillet with the white wine (if using) and simmer for about 2 minutes.
Add the heavy cream and Truffle Harissa. Simmer until the sauce thickens slightly, about 5-6 minutes.
Return the shrimp and lobster to the skillet, stirring gently to coat them in the sauce and heat through.

Assemble the Dish

Place each filet mignon on a plate.
Spoon the shrimp and lobster Truffle Harissa cream sauce over the steaks.
Garnish with chopped fresh parsley.

Serve

Enjoy this luxurious dish immediately with a side of mashed potatoes or steamed asparagus.

Notes

Resting the Meat: Resting the filet mignon after cooking ensures that the meat retains its juices, resulting in a tender, flavourful steak.

Sauce Consistency: If the sauce gets too thick, thin it out with a bit more white wine or chicken broth.