Ingredients:
For the Filet Mignon:
4 filet mignon steaks (6-8 oz each)
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary
For the Lobster Cream Sauce:
1 cup lobster meat, cooked and chopped
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish
Directions:
Prepare the Filet Mignon:
Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time for preferred doneness.
Add butter, garlic, and rosemary to the skillet. Spoon the melted butter over the steaks for 1-2 minutes. Remove steaks and let rest.
Make the Lobster Cream Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Deglaze the pan with white wine, scraping up any browned bits. Let simmer for 2-3 minutes to reduce.
Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens.
Gently fold in the lobster meat, season with salt and pepper, and heat through.
Assemble and Serve:
Plate the filet mignon and spoon the lobster cream sauce generously over the top. Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 650 kcal | Servings: 4 servings
