If you’re ready to experience a dish that feels like a special night out at an upscale steakhouse, look no further than Filet Mignon with Shrimp and Lobster Cream Sauce. This recipe is pure luxury on a plate: tender filet mignon, juicy shrimp, and sweet lobster, all draped in a dreamy, velvety sauce. It’s the kind of meal that makes any occasion feel extraordinary, and yet, it’s totally achievable at home. Whether you’re out to impress guests or treat yourself, this surf-and-turf masterpiece will turn dinner into a celebration.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Filet Mignon with Shrimp and Lobster Cream Sauce comes from simple, high-quality ingredients that complement each other perfectly. Each component brings something special—richness, freshness, color, or texture—that transforms your kitchen into a five-star restaurant.
- Filet Mignon Steaks (4, about 6 oz each): The star of the show—tender, buttery, and perfect for searing.
- Olive Oil (2 tablespoons): Helps achieve that irresistible golden crust on the steaks.
- Butter (2 tablespoons, divided): Adds richness to both the steak and the sauce.
- Salt and Black Pepper (to taste): Essential for bringing out the natural flavors of the meat and seafood.
- Large Shrimp (8, peeled and deveined): Adds a sweet, briny bite and that classic surf-and-turf flair.
- Cooked Lobster Meat (1/2 cup, chopped): Brings sweetness and elegance to the sauce—use fresh or high-quality frozen.
- Garlic (2 cloves, minced): Lends aromatic depth to the sauce.
- Dry White Wine (1/2 cup): Brightens and deglazes, infusing the sauce with subtle acidity.
- Heavy Cream (1 cup): Creates a luscious, silky texture for the sauce.
- Chicken or Seafood Stock (1/2 cup): Adds savory undertones and enhances the seafood flavor.
- Dijon Mustard (1 teaspoon): Provides a gentle tang that balances the richness.
- Fresh Lemon Juice (1 tablespoon): Cuts through the cream for a fresh finish.
- Grated Parmesan Cheese (1/4 cup): Savory, nutty, and helps thicken the sauce.
- Fresh Parsley (2 tablespoons, chopped): Adds color and a pop of freshness to the final presentation.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
Step 1: Prepare and Season the Steaks
Start by patting your filet mignon steaks dry with paper towels—this is the secret to that perfect crust. Generously season both sides with salt and freshly cracked black pepper. Don’t be shy; this is your chance to build a flavorful foundation for the entire dish.
Step 2: Sear the Filet Mignon
Heat olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the steaks and let them sizzle undisturbed for 3 to 4 minutes per side for medium-rare. Adjust the time for your preferred doneness. When both sides are beautifully browned, transfer the steaks to a plate and tent loosely with foil so they stay juicy while you work on the sauce.
Step 3: Sauté the Shrimp
In the same skillet (don’t clean it—you want those flavorful browned bits!), melt 1 tablespoon of butter. Add the shrimp and cook for 2 to 3 minutes until pink and opaque, flipping halfway. Remove the shrimp and set them aside with the steaks.
Step 4: Build the Lobster Cream Sauce
Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant—keep a close eye so it doesn’t burn. Deglaze the pan with the dry white wine, scraping up any tasty bits stuck to the bottom. Let it bubble and reduce by half, concentrating all those flavors.
Step 5: Simmer and Finish the Sauce
Pour in the chicken or seafood stock, heavy cream, Dijon mustard, lemon juice, and Parmesan cheese. Stir well and let the sauce simmer gently for 5 to 7 minutes, until it thickens slightly and becomes silky. Add the chopped lobster meat and cooked shrimp. Simmer for another 2 minutes to warm the seafood through and infuse the sauce with their flavors.
Step 6: Plate and Serve
Arrange your filet mignon steaks on warm plates. Generously spoon the shrimp and lobster cream sauce over each steak, letting it cascade down the sides. Finish with a sprinkle of fresh parsley for a restaurant-worthy touch.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce
Garnishes
A little fresh parsley goes a long way in adding a burst of color and brightness. For extra flair, you can finish each filet with a small pat of compound butter or a twist of fresh lemon. If you want to really impress, top with a few extra shavings of Parmesan or even a lobster claw.
Side Dishes
Filet Mignon with Shrimp and Lobster Cream Sauce is indulgent enough to stand alone, but it truly shines when paired with simple sides. Roasted asparagus or green beans add crunch and color, while creamy mashed potatoes or a light arugula salad provide balance. Crusty bread is also a must for mopping up every bit of that decadent sauce.
Creative Ways to Present
For a wow-worthy dinner party, try slicing the filet mignon and fanning the pieces on a platter, then pouring the shrimp and lobster cream sauce over the top. Individual cast iron skillets or elegant white plates also make the colors and textures pop. Don’t be afraid to play with presentation—this dish deserves the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the filet mignon and the shrimp and lobster cream sauce separately in airtight containers in the refrigerator. This helps maintain the best texture and flavor when you’re ready to enjoy them again. Consume within 2 days for optimal taste.
Freezing
While the filet mignon itself can be frozen after cooking, the creamy seafood sauce doesn’t freeze as well due to the dairy content and seafood. If you must freeze, do so with just the steak, then prepare a fresh batch of sauce when reheating for the best results.
Reheating
For the best experience, gently reheat the steak and sauce separately. Warm the filet mignon in a low oven (about 275°F) until just heated through, and reheat the sauce over low heat on the stovetop, stirring constantly. Avoid boiling the sauce to prevent it from separating. Add a splash of cream or stock if needed to restore its silky texture.
FAQs
Can I substitute crab for lobster in the sauce?
Absolutely! Crab meat is a delicious alternative if lobster isn’t available. It brings a similar sweetness and texture, making your Filet Mignon with Shrimp and Lobster Cream Sauce just as special and memorable.
What kind of wine pairs best with this dish?
A crisp, dry white wine like Chardonnay or Sauvignon Blanc works beautifully with the richness of the sauce and the seafood. If you prefer red, go for a light Pinot Noir so it doesn’t overpower the delicate flavors.
How do I know when the filet mignon is perfectly cooked?
For medium-rare, aim for an internal temperature of 130–135°F. The steaks should have a deep brown crust with a warm, rosy center. Use a meat thermometer for precision, and remember to let them rest before serving.
Can I make the lobster cream sauce ahead of time?
You can prepare the sauce a few hours in advance, but seafood is always best freshly cooked. If you prep ahead, gently reheat and add the shrimp and lobster just before serving to keep them tender and juicy.
What other cuts of steak can I use for this recipe?
While filet mignon is classic, you can swap in sirloin, ribeye, or New York strip if you prefer. Each cut will bring its own unique flavor and texture to your Filet Mignon with Shrimp and Lobster Cream Sauce.
Final Thoughts
There’s something truly magical about gathering around the table to enjoy Filet Mignon with Shrimp and Lobster Cream Sauce. It’s an experience that feels both comforting and extravagant, and it’s sure to become a new favorite for any special night. Give it a try, and don’t be surprised if you find yourself coming back to this recipe again and again!
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Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared, Simmering
- Cuisine: American, Steakhouse
- Diet: Non-Vegetarian
Description
A luxurious surf and turf dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich cream sauce. This elegant recipe combines pan-seared steaks with a flavorful lobster cream sauce, perfect for special occasions or a gourmet dinner at home.
Ingredients
Steak
- 4 filet mignon steaks, about 6 oz each
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
Seafood
- 8 large shrimp, peeled and deveined
- 1/2 cup cooked lobster meat, chopped
Sauce
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken or seafood stock
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare and season steaks: Pat the filet mignon steaks dry using paper towels. Season both sides generously with salt and black pepper to enhance the natural flavors.
- Sear the steaks: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, add the steaks and sear each side for 3–4 minutes for medium-rare, adjusting the time for desired doneness. Remove steaks and tent with foil to rest, keeping juices locked in.
- Cook the shrimp: In the same skillet, melt 1 tablespoon of butter. Add the peeled and deveined shrimp, cooking for 2–3 minutes until they turn pink and opaque. Remove shrimp and set aside.
- Sauté garlic and deglaze: Add the remaining tablespoon of butter and minced garlic to the skillet, sautéing for about 30 seconds until fragrant. Pour in the dry white wine, scraping up any browned bits from the pan. Let it cook and reduce by half to concentrate the flavors.
- Make the cream sauce: Stir in chicken or seafood stock, heavy cream, Dijon mustard, fresh lemon juice, and grated Parmesan cheese. Allow the sauce to simmer gently for 5–7 minutes until it thickens slightly.
- Add seafood to sauce: Fold in the chopped lobster meat and cooked shrimp. Simmer for an additional 2 minutes to warm the seafood through and meld the flavors.
- Serve: Spoon the lobster cream sauce generously over the rested filet mignon steaks. Garnish with fresh parsley and serve immediately with your choice of sides.
Notes
- For extra richness, finish steaks with a pat of compound butter made with herbs and garlic.
- Serve alongside roasted asparagus, creamy mashed potatoes, or a fresh light salad for a complete meal.
- To vary the seafood, substitute crab meat for lobster for a different flavor profile.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 720
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 49 g
- Saturated Fat: 26 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 59 g
- Cholesterol: 245 mg
