Filet Mignon with Salmon and Asparagus
A surf-and-turf dinner with seared filet mignon, pan-seared salmon, and crisp-tender asparagus, finished with a simple lemon-cream sauce.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 2 steaks filet mignon steaks
- 2 fillets salmon fillets
- 1 bunch asparagus
- ½ cup heavy cream
- 1 whole lemon
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat the 2 filet mignon steaks and 2 salmon fillets dry with paper towels. Season both generously with the 1 tsp salt and 0.5 tsp black pepper on all sides.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high. Add the steaks and cook until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and rest.
- 3
In the same skillet, add the remaining 1 tbsp olive oil. Place the salmon fillets skin-side down and cook until the skin is crisp and the flesh is opaque, about 4 minutes per side. Remove and set aside.
- 4
Add the 0.5 cup heavy cream and the juice of the lemon to the skillet. Scrape up any browned bits and simmer until slightly thickened, about 2 minutes. Season with a pinch of salt.
- 5
While the sauce simmers, trim the asparagus and cook in a separate pan with a splash of water or oil until bright green and tender, about 5 minutes.
- 6
Serve the steaks and salmon with the asparagus, drizzled with the lemon-cream sauce. Add a squeeze of extra lemon if you like.
Tools you’ll need
- large skillet
- small saucepan
- tongs
- knife
- cutting board
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