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Filet Mignon with Shrimp and Lobster Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A luxurious surf and turf recipe featuring tender filet mignon steaks topped with a rich and creamy shrimp and lobster sauce, perfect for an elegant dinner in just 30 minutes.

Ingredients

Filet Mignon:

  • 4 filet mignon steaks
  • Salt and pepper, to taste
  • 2 tablespoons butter (divided)

Shrimp and Lobster Cream Sauce:

  • 8 large shrimp, peeled and deveined
  • 1/2 cup lobster meat, chopped
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/4 cup vegetable or chicken broth
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season and cook the steaks: Season the filet mignon steaks generously with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and allow them to rest to retain their juices.
  2. Sauté garlic, shrimp, and lobster: In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat, cooking until the shrimp become pink and opaque, approximately 3-4 minutes. Remove this mixture from the skillet and set aside.
  3. Create the cream sauce: Deglaze the skillet by pouring in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the heavy cream and let it simmer over medium heat for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Return the shrimp and lobster to the skillet to warm through in the sauce.
  4. Plate and garnish: Arrange the rested filet mignon steaks on serving plates. Spoon the creamy shrimp and lobster sauce generously over the steaks. Garnish with freshly chopped parsley and serve immediately.

Notes

  • Letting the steaks rest after cooking ensures juicier results.
  • You can substitute lobster meat with crab meat if desired.
  • Use a thermometer to check steak doneness: 130°F for medium-rare.
  • If you prefer, swap vegetable broth with chicken broth for a richer taste.
  • Serve with a side of roasted vegetables or mashed potatoes for a complete meal.

Find it online: https://slsrecipes.com/filet-mignon-with-shrimp-and-lobster-cream-sauce-recipe-2/