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
Scale
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
