• 4 6-ounce filet mignon steaks
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 4 ounces shrimp, peeled and deveined
  • 4 ounces lobster meat, chopped
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter


  1. Season the filet mignon steaks with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the steaks and cook to the desired doneness, about 4-5 minutes per side for medium-rare.
  4. Transfer the steaks to a plate and cover with foil to keep warm.
  5. In the same skillet, sauté the shallots and garlic until softened, about 2 minutes.
  6. Add the shrimp and lobster and cook until just opaque, about 2-3 minutes.
  7. Deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom.
  8. Stir in the heavy cream and thyme, and simmer until the sauce has thickened slightly, about 3-4 minutes.
  9. Remove from heat and stir in the butter until melted and incorporated.
  10. Spoon the shrimp and lobster cream sauce over the filet mignon and serve immediately.