Directions
- Bring Steaks to Room Temperature: Remove the filet mignon steaks from the refrigerator about 20 minutes before cooking. This helps them cook evenly. Season generously on both sides with salt and pepper.
- Sear the Filet Mignon: Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat. When hot, add the steaks and sear for 3–4 minutes per side for medium-rare, or cook to your preferred doneness. The exterior should be beautifully browned with a tender, juicy center.
- Rest the Steaks: Transfer the steaks to a plate and tent loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute.
- Grill the Shrimp: In the same pan, add the remaining tablespoon of olive oil. Add shrimp in a single layer and cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from heat and set aside.
- Warm the Lobster Sauce: Gently heat the lobster bisque in a small saucepan over low heat, stirring occasionally until warmed through. Avoid boiling to keep the sauce smooth and creamy.
- Assemble & Serve: Place each filet mignon on a serving plate. Top with grilled shrimp and generously spoon warm lobster sauce over the steak. Serve immediately while everything is hot and glossy.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Add a pat of garlic butter on top of the filet just before serving for extra richness.
- Swap shrimp for scallops or lobster meat for an even more indulgent surf-and-turf twist.
- Stir a splash of cream or white wine into the lobster bisque for a slightly lighter, silkier sauce.
- Use beef tenderloin medallions if filet mignon is unavailable.
Serving Suggestions
¡Lea más haciendo clic en el botón (SIGUIENTE »») a continuación!
