1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Prepare the Filet Mignons:
Generously season both sides of the filet mignons with salt and pepper.
In a skillet, heat the olive oil over medium-high heat.
Sear the filets for approximately 4-5 minutes on each side for medium-rare, adjusting for your desired doneness.
Once cooked, remove the filets from the skillet and allow them to rest while you prepare the sauce.
Make the Shrimp and Lobster Cream Sauce:
In the same skillet, melt the butter over medium heat.
Add the chopped shallots and minced garlic, sautéing until they are translucent.
Pour in the white wine, allowing it to simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream, cooking and stirring occasionally until the sauce thickens (about 5 minutes).
Add the shrimp and lobster meat, cooking until the shrimp turns pink and the lobster is warmed through.
Finish by adding lemon juice and adjusting the seasoning with salt and pepper to taste.
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