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Cinnamon Roll Cheesecakes

Cinnamon Roll Cheesecakes

Indulge in restaurant-quality filet mignon with luxurious shrimp lobster cream sauce. A surprisingly easy, show-stopping meal for any special occasion. Explore our Cinnamon Roll Cheesecakes next.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 2 people
Calories: 800
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 filet mignon steaks (8-10 oz each, 1 1/2 - 2 inches thick)
  • to taste Garlic powder
  • to taste Onion powder
  • to taste Salt
  • to taste Pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 sprigs thyme
  • 2 cloves garlic (smashed)
  • 2 medium lobster tails (shell removed, cut into 1-inch pieces)
  • 1 lb large shrimp (peeled, deveined, tails off)
  • 1 tbsp olive oil
  • 8 tbsp unsalted butter (divided)
  • 1/4 cup clam juice
  • 1/3 cup dry white wine or non-alcoholic white wine substitute
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp smoked paprika

Equipment

  • Two large skillets one cast-iron ideal for steak
  • Tongs
  • Whisk
  • Small spoon for basting
  • Measuring cups and spoons

Method
 

  1. Take the filet mignon steaks out of the fridge 20-30 minutes before cooking and pat them dry.
  2. Season all sides liberally with salt, pepper, garlic powder, and onion powder.
  3. Heat olive oil in a heavy skillet over medium-high heat until it shimmers.
  4. Place the steaks in the hot pan and cook undisturbed for 2 minutes.
  5. Add butter, thyme, and smashed garlic to the pan and baste the steaks for about 3 minutes.
  6. Flip the steaks and cook for another 4 minutes, continuing to baste.
  7. Remove the steaks to a plate, tent loosely with foil, and let them rest for 10 minutes.
  8. In a separate large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
  9. Season the shrimp and lobster with all-purpose seasoning and sear the shrimp for about 2 minutes on one side.
  10. Flip the shrimp and cook for an additional 1 minute, then remove to a clean plate.
  11. Sauté the lobster pieces in the same pan for 2-3 minutes until opaque and pink, then place on the plate with shrimp.
  12. In the same empty skillet, melt the remaining butter, add white wine and clam juice, and whisk to deglaze.
  13. Whisk in heavy cream and seasonings, letting the sauce simmer for 5-7 minutes until thickened.
  14. Stir the cooked shrimp and lobster back into the sauce and warm through for 1-2 minutes.
  15. Serve the rested steaks on warm plates and generously spoon the seafood cream sauce over the top.

Nutrition

Calories: 800kcalCarbohydrates: 10gProtein: 50gFat: 65gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 250mgSodium: 900mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 15mgIron: 20mg

Notes

Quality ingredients make a difference, especially in seafood and cream. Sear the seafood in batches to avoid steaming. Let the steak rest for 10 minutes before cutting to keep it juicy. You can substitute lobster with more shrimp or use pre-cooked lobster meat. Leftovers can be stored separately in airtight containers for up to 2 days.
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