Season filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat.
Sear steaks for 4-5 minutes per side, or to desired doneness. Remove from skillet and let rest.
In the same skillet, melt butter and sauté shallot and garlic until softened.
Add white wine and simmer until reduced by half. Stir in heavy cream, chicken broth, and thyme. Simmer until sauce thickens.
Add shrimp and lobster meat to the sauce, cooking until shrimp are pink and lobster is heated through.
Stir in lemon juice and adjust seasoning with salt and pepper.
Serve filet mignon topped with shrimp and lobster cream sauce. Garnish with fresh parsley.
A luxurious and flavorful meal perfect for any special occasion!
