If you’re looking to impress at your next dinner gathering or treat yourself to pure luxury, Filet Mignon with Shrimp and Lobster Cream Sauce is truly unbeatable. This classic surf-and-turf combination is everything you want in a special occasion meal: tender, juicy steak blanketed in a decadent, seafood-studded cream sauce. Imagine buttery filet mignon paired with sweet shrimp and chunks of rich lobster, all draped in a velvety sauce kissed with white wine and Parmesan. It’s a restaurant-worthy masterpiece that’s surprisingly doable in your own kitchen.
Ingredients You’ll Need
The beauty of this Filet Mignon with Shrimp and Lobster Cream Sauce lies in how each simple ingredient brings something unique to the table. The steak gives plush texture, the seafood adds sweetness and luxury, and the sauce ties it all together with flavor and richness. Here’s what you’ll need and why each is essential.
- Filet mignon steaks (6 oz each): This premium cut is known for incredible tenderness—perfect for a special meal.
- Salt and black pepper: Seasoning is key to making those steak flavors pop.
- Olive oil: Helps develop a perfectly seared, caramelized crust on each filet.
- Butter: Adds richness to both the steak and the sauce—the unmistakable flavor elevates everything.
- Large shrimp (peeled and deveined): These bring a mild, sweet seafood note to the dish.
- Minced garlic: A little garlic in the sauce brings an aromatic backbone and depth.
- Heavy cream: The base of the sauce, lending silky, decadent texture.
- Lobster meat (cooked and chopped): Adds that touch of opulence and beautiful, sweet flavor.
- Grated Parmesan cheese: Melts into the sauce to add savoriness and help thicken it just right.
- White wine: Brings brightness and a bit of acidity that balances the richness.
- Lemon juice: Heightens the seafood flavors and brings a touch of freshness.
- Chopped fresh parsley: Lively color and a subtly herbal finish—don’t skip this little detail.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
Step 1: Season and Sear the Filets
Start by generously seasoning your filet mignon steaks with salt and black pepper. This simple step is absolutely crucial—a well-seasoned steak has incredible depth. Heat some olive oil in a cast iron skillet until it just begins to shimmer. Place the steaks in the pan and let them sear undisturbed for 3–4 minutes per side. This gives you that craveable brown crust and locks in all those steak juices for an unforgettable bite. Once perfectly seared, transfer the steaks to a plate, tent loosely with foil, and let them rest so all the juices redistribute.
Step 2: Sauté the Shrimp
Next up: Add a tablespoon of butter to the same skillet. When the butter is foaming, add your peeled and deveined shrimp. Sauté for about 2–3 minutes per side, just until they turn pink and opaque. The trick is to not overcook them—shrimp can go from succulent to rubbery quickly. Once they’re cooked through, set them aside so they don’t continue cooking while you work on the sauce.
Step 3: Build the Lobster Cream Sauce
No Filet Mignon with Shrimp and Lobster Cream Sauce is complete without the magic of this sauce. Add your minced garlic to the pan, letting it cook until fragrant—about 30 seconds. Then, pour in the heavy cream, white wine, and squeeze in some fresh lemon juice. As you stir, be sure to scrape up any delicious browned bits left from the steak and shrimp; this is liquid gold for flavor! Let this concoction simmer for 3–4 minutes, then stir in the chopped lobster meat and Parmesan cheese. The sauce will thicken and become irresistibly creamy while the seafood flavors blend. A little patience here pays off in silkiness.
Step 4: Finish and Combine Everything
Return the sautéed shrimp to the skillet, letting them warm through in the sauce for another minute or so. All the rich, sweet, and briny elements come together right here. Give everything a gentle stir—every piece of seafood should be generously bathed in that lobster cream sauce. Your kitchen will already smell incredible, and you’re so close to enjoying your own Filet Mignon with Shrimp and Lobster Cream Sauce indulgence.
Step 5: Plate and Garnish
Finally, arrange the rested filets on your serving plates. Generously spoon the shrimp, lobster, and cream sauce over each steak. Sprinkle on the chopped fresh parsley for a burst of color and lightness. Your Filet Mignon with Shrimp and Lobster Cream Sauce is officially ready to dazzle—restaurant quality, right at home!
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce
Garnishes
Finish your Filet Mignon with Shrimp and Lobster Cream Sauce with a flourish of freshly chopped parsley for color and a hint of herbal brightness. For extra decadence, a dusting of grated Parmesan or a scattering of microgreens looks spectacular and adds a little extra flavor.
Side Dishes
This luxurious dish simply begs for understated but delicious sides. Classic mashed potatoes or creamy risotto are perfect for soaking up every drop of the sauce. Roasted asparagus or sautéed green beans offer color and freshness on the plate. Crusty bread never goes amiss either—because you won’t want to leave any sauce behind!
Creative Ways to Present
For an elegant restaurant vibe, serve each filet atop a mound of potato purée on oversized plates. Drizzle the sauce with a light hand, then artfully arrange the shrimp and lobster atop each steak. Or, go rustic and serve on a wooden board, family style. If you’re feeling playful, garnish with an edible flower or a twist of lemon for a pop of charm that wows every guest.
Make Ahead and Storage
Storing Leftovers
Leftover Filet Mignon with Shrimp and Lobster Cream Sauce keeps beautifully for a special-next-day treat. Store everything in an airtight container in the fridge. The flavors meld overnight, and the sauce remains creamy and delicious. Aim to enjoy leftovers within two days for best quality.
Freezing
While steak and lobster freeze well, the cream sauce may separate when thawed. If you must freeze, store the steak and seafood separately from the sauce for up to one month. Reheat the sauce slowly, whisking well, and add a splash of cream to refresh the texture if needed.
Reheating
Gently reheat the filet mignon and sauce in a saucepan over low heat, stirring often to prevent the sauce from breaking. Seafood is delicate, so heat just until warmed—don’t let it boil. Alternatively, use a microwave in short bursts, stirring between each, for even reheating.
FAQs
Can I substitute the lobster meat with something else?
Absolutely! While lobster adds classic luxury, you can swap it with crab meat or even extra shrimp if you prefer. The result will still be impressive and delicious.
What’s the best way to check if the filet mignon is cooked to my liking?
Use an instant-read thermometer for perfect doneness—130°F for medium-rare, 140°F for medium. Let the steaks rest after cooking so the juices stay sealed inside.
Is there a non-alcoholic substitute for white wine in the sauce?
Yes! Simply use chicken broth with a dash of extra lemon juice. It will provide the same acidity and depth for the sauce without the alcohol.
Can I make Filet Mignon with Shrimp and Lobster Cream Sauce for a crowd?
Definitely! You can sear the steaks and make the sauce in batches. Keep everything warm in a low oven and assemble just before serving for restaurant-style results, even for a bigger group.
What wine pairs best with this dish?
A creamy Chardonnay or even a light Pinot Noir balances the richness of Filet Mignon with Shrimp and Lobster Cream Sauce beautifully. Pick your favorite to round out the experience.
Final Thoughts
There’s nothing like taking a bite of Filet Mignon with Shrimp and Lobster Cream Sauce—it’s the kind of meal that turns any evening into a true celebration. I hope you give it a try soon, whether you’re wooing someone special or just treating yourself. There’s magic in every forkful!
Print
Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Filet Mignon with Shrimp and Lobster Cream Sauce recipe. Perfectly seared filet mignon topped with a decadent lobster cream sauce featuring succulent shrimp, creating a surf and turf masterpiece.
Ingredients
Filet Mignon:
- 4 filet mignon steaks (6 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Shrimp and Lobster Cream Sauce:
- 8 large shrimp (peeled and deveined)
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup lobster meat (cooked and chopped)
- ¼ cup grated Parmesan cheese
- 2 tablespoons white wine
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Season the Filet Mignon: Generously season the filet mignon steaks with salt and black pepper.
- Sear the Steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear steaks for 3–4 minutes per side until desired doneness. Remove and rest.
- Cook the Shrimp: In the same skillet, sauté shrimp until pink and cooked through. Remove and set aside.
- Make the Cream Sauce: Add butter to the skillet, then garlic. Stir in heavy cream, white wine, and lemon juice. Simmer, then add lobster meat and Parmesan cheese until sauce thickens.
- Finish and Serve: Return shrimp to the skillet, heat through. Plate the steaks, spoon the shrimp and lobster cream sauce over, and garnish with parsley.
Notes
- For extra richness, add a touch of brandy to the sauce.
- This dish pairs well with mashed potatoes or asparagus.
- Be careful not to overcook the seafood.
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