Generously season the filet mignon steaks with salt and pepper on both sides. Allow them to sit at room temperature for 15 minutes.

Heat a large skillet over medium-high heat and add butter until melted. Sear each side of the filet mignon steaks for 4-5 minutes for medium-rare.

Remove the steak from the skillet and let it rest on a cutting board, covered loosely with foil to keep warm.

In the same skillet, lower heat to medium and sauté minced garlic until fragrant. Add shrimp and lobster meat and cook until shrimp turns pink.

Pour in the heavy cream and stir. Allow to simmer for 3-5 minutes until the sauce thickens.

Plate the filet mignon and top with shrimp and lobster cream sauce. Garnish with fresh parsley.