Preparation:

Step 1: Season the Steaks

• Take your filet mignon steaks out of the refrigerator and let them sit at room temperature for 10-15 minutes to ensure even cooking. Season each steak generously with salt and freshly ground black pepper on both sides.

Step 2: Sear the Filet Mignon

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned steaks to the skillet.
• Sear the steaks for about 4-5 minutes per side for medium-rare doneness. If you prefer your steaks to be cooked to a different level of doneness, adjust the cooking time accordingly (6-7 minutes for medium, or 8 minutes for medium-well).
• After searing, transfer the steaks to a plate and cover them with aluminum foil to keep them warm while you prepare the sauce.

Step 3: Sauté Shallots and Garlic

• In the same skillet, reduce the heat to medium and add the finely chopped shallots. Sauté them for about 2 minutes until softened, stirring frequently to avoid burning.
• Add the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.

Step 4: Cook the Shrimp and Lobster

• Add the shrimp and chopped lobster meat to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp and lobster turn opaque and are cooked through. Be careful not to overcook them, as seafood can become tough if cooked too long.

Step 5: Deglaze the Pan

• Pour in 1/2 cup of chicken broth to deglaze the skillet. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add an extra depth of flavor to the sauce.

Step 6: Add Cream and Herbs

• Stir in 1 cup of heavy cream and the fresh thyme leaves. Allow the mixture to simmer gently for 3-4 minutes, until the sauce begins to thicken. Stir frequently to ensure even cooking and prevent the cream from curdling.

Step 7: Finish with Butter

• Remove the skillet from the heat and stir in 1 tablespoon of unsalted butter. The butter will melt into the sauce, giving it a glossy, rich texture. Taste the sauce and adjust seasoning with salt and pepper, if necessary.

Step 8: Serve

• Place the seared filet mignon steaks on plates and spoon the shrimp and lobster cream sauce generously over each steak. Serve immediately.