FILET MIGNON AUX CREVETTES ET CRÈME DE HOMARD

Filet Mignon aux Crevettes et Crème de Homard: A Luxurious French Delight

There’s nothing quite as indulgent and elegant as a dish that brings together the rich, tender flavors of Filet Mignon with the delicate sweetness of shrimp and the luxurious touch of lobster cream sauce. This French-inspired recipe, Filet Mignon aux Crevettes et Crème de Homard, is the perfect combination of land and sea, blending two beloved ingredients — beef and seafood — in one exquisite plate.

If you’re looking to impress guests, create a romantic dinner, or simply treat yourself to a sophisticated meal, this recipe is a showstopper. With its perfectly cooked filet mignon, succulent shrimp, and a velvety lobster cream sauce, this dish is truly a celebration of flavors and textures. Let’s dive into this gourmet recipe that will elevate any dinner.

What Is Filet Mignon aux Crevettes et Crème de Homard?

Filet Mignon aux Crevettes et Crème de Homard translates to Filet Mignon with Shrimp and Lobster Cream Sauce. The dish features a perfectly seared filet mignon, often regarded as the most tender cut of beef, topped with shrimp and bathed in a lobster cream sauce made from rich lobster stock and cream. This decadent sauce brings a deep, savory flavor that pairs beautifully with the mild, juicy steak and the sweet, tender shrimp.

The combination of beef and seafood is a classic indulgence often seen in fine dining, and this recipe brings it to your kitchen with ease and elegance.

Ingredients for Filet Mignon aux Crevettes et Crème de Homard:

For the Filet Mignon:

• 4 filet mignon steaks (6-8 oz each)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, crushed
• 1 sprig fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary (optional)

For the Shrimp:

• 12 large shrimp, peeled and deveined
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Lobster Cream Sauce:

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup lobster stock (or seafood stock)
• 1/2 cup heavy cream
• 1/4 cup white wine (preferably dry, like Chardonnay)
• 1 teaspoon brandy (optional, for extra depth of flavor)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

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