First Step: Prepare Ingredients Pat dry the filet mignon steaks and season generously on both sides with salt, freshly ground pepper, garlic powder, and onion powder. Peel and devein the shrimp, removing tails, and cut lobster tails into 1-inch pieces.

Second Step: Sear the Steak Heat olive oil in a cast iron skillet over medium-high heat until hot. Add the filet mignon steaks, pressing gently for a good sear, and cook for 2 minutes. Add unsalted butter, garlic cloves, and thyme sprigs (if using). Continue cooking for 3 more minutes, then flip steaks and cook an additional 4 minutes. Sear steak edges by holding them upright against the pan. Reduce heat to medium and baste steaks with butter mixture frequently until internal temperature reaches about 5°F below your target doneness (medium-rare is 130-135°F). Remove steaks to a resting plate and tent with foil for 10 minutes.

Third Step: Cook the Shrimp and Lobster In the same skillet, add olive oil and 1 tablespoon butter over medium heat. Lightly season shrimp with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside. Add remaining butter, sauté lobster pieces for about 3 minutes until opaque and pink. Remove lobster and set aside with shrimp.

Fourth Step: Prepare the Lobster Cream Sauce Add remaining butter to skillet and melt. Deglaze pan by pouring in white wine and clam juice (or substitute with seafood stock). Bring to a simmer and slowly whisk in heavy cream. Stir in salt, pepper, garlic powder, onion powder, and smoked paprika to taste. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally until thickened.

Final Step: Combine and Serve Return shrimp and lobster to the cream sauce, warming them through for 1-2 minutes. Plate the rested filet mignon and spoon the shrimp and lobster cream sauce generously over the top. Garnish with fresh parsley or thyme and serve immediately for an elegant and indulgent surf and turf meal.