If you are looking to impress with a dish that feels luxurious yet surprisingly approachable, this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is an absolute winner. Imagine tender, perfectly cooked filet mignon steaks paired with succulent shrimp and delicate lobster meat, all enveloped in a rich, creamy sauce that elevates every bite. This dish is a celebration on a plate, ideal for special occasions but simple enough to enjoy whenever you want to treat yourself. Each element works harmoniously to bring out deep flavors, silky textures, and beautiful color contrasts that make it as stunning to look at as it is to savor.
Ingredients You’ll Need
The ingredients in this recipe are straightforward, fresh, and essential for creating that elegant balance of flavors and textures. Each component plays a distinct role, from the buttery richness of the filet mignon to the delicate sweetness of the seafood, and the creamy sauce that ties it all together effortlessly.
- Filet mignon steaks: Choose thick, high-quality cuts for the perfect tender and juicy steak base.
- Large shrimp, peeled and deveined: Adds a sweet seafood bite and silky texture when cooked just right.
- Lobster meat, chopped: Brings a luxurious richness and subtle sweetness that complements the shrimp perfectly.
- Heavy cream: Essential for creating that decadently smooth and velvety lobster cream sauce.
- Butter: Used for cooking and flavor infusion; it helps develop rich browning on the steak and seafood.
- Garlic, minced: Adds a fragrant depth and slight pungency that highlights the natural flavors.
- Vegetable or chicken broth: Perfect for deglazing the pan and adding a savory backbone to the sauce.
- Fresh parsley, chopped: A bright garnish that adds color and fresh herbal notes to finish the dish.
- Salt and pepper: Fundamental for seasoning and elevating every ingredient’s natural taste.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Searing the Filet Mignon
Start by generously seasoning your filet mignon steaks with salt and pepper. Heat a tablespoon of butter in a skillet over medium-high heat until it’s sizzling but not smoking. Carefully add the steaks, cooking them for about 4 to 5 minutes on each side depending on your preferred doneness. This method gives the steak a beautiful caramelized crust while sealing in the juices. Once cooked, remove the steaks from the pan and set them aside to rest—this resting time allows the meat fibers to relax, making your steaks irresistibly tender.
Step 2: Sautéing Shrimp and Lobster
Using the same skillet, melt another tablespoon of butter and add the minced garlic, cooking it just until fragrant—about a minute. Next, add the shrimp and lobster meat, gently tossing them in the buttery garlic until the shrimp turns pink and opaque, which usually takes around 3 to 4 minutes. This step ensures your seafood remains juicy and tender without becoming rubbery. When ready, set the shrimp and lobster aside but keep that irresistible pan flavor close; you’ll use it in the sauce.
Step 3: Creating the Lobster Cream Sauce
Deglaze the pan by pouring in the vegetable or chicken broth. Use a wooden spoon to scrape up all the browned bits stuck to the bottom—this adds incredible depth to your sauce. Stir in the heavy cream and let the mixture simmer gently for 3 to 5 minutes. As the sauce thickens, it will become wonderfully creamy and luscious. Before serving, return the shrimp and lobster to the skillet just to warm through, allowing the flavors to meld beautifully.
Step 4: Plating and Serving
Place your rested filet mignon steaks on warm plates and generously spoon over the shrimp and lobster cream sauce. The contrast of the succulent steaks with the rich, seafood-infused sauce is nothing short of spectacular. A sprinkling of freshly chopped parsley adds the perfect touch of greenery and freshness to complete this elegant presentation.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Fresh parsley is the classic choice to brighten the dish visually and add a subtle taste lift. Alternatively, a small sprinkle of finely chopped chives or a few drops of lemon zest can add a lively, fresh aroma that pairs well with the creamy sauce.
Side Dishes
This dish deserves side dishes that complement without overpowering it. Consider buttery mashed potatoes or creamy risotto to soak up that luscious lobster cream sauce. For a lighter touch, roasted asparagus or sautéed green beans with a hint of garlic make perfect companions, offering a crisp, fresh contrast.
Creative Ways to Present
For a special gathering, serve the filet mignon topped with the shrimp and lobster cream sauce on individual wooden boards or elegant plates. Adding edible flowers or microgreens can impress guests visually and add delicate flavor notes. You can also serve the sauce on the side in ramekins for a fun dipping option.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the filet mignon and seafood cream sauce separately in airtight containers inside the refrigerator. This prevents the steak from continuing to cook in the sauce and helps maintain the best texture for both components.
Freezing
Freezing is possible but not ideal for the shrimp and lobster cream sauce as cream-based sauces can separate upon thawing. If needed, freeze the steak alone, wrapped tightly in plastic wrap and foil. When thawed, reheat gently to avoid drying out the meat.
Reheating
Reheat leftovers slowly over low heat. Warm the sauce gently in a saucepan, stirring occasionally to restore its creaminess without curdling, and gently warm the filet mignon in a low oven or microwave in short bursts to keep it tender. Combining them just before serving will keep the dish tasting fresh.
FAQs
Can I use other cuts of steak instead of filet mignon?
Absolutely! While filet mignon is prized for its tenderness, ribeye or sirloin can also work well. Just adjust cooking times to the thickness and cut to ensure optimal results.
Is it necessary to use both shrimp and lobster in the sauce?
Not necessarily. You can use just shrimp or just lobster if preferred, but combining both adds a lovely complexity and richness that makes this recipe truly special.
How do I know when the filet mignon is cooked perfectly?
The best way is to use a meat thermometer: 130°F for medium-rare, 140°F for medium. Also, look for a caramelized crust and slight firmness when touched.
Can I prepare the sauce ahead of time?
Yes, you can make the lobster cream sauce ahead and gently reheat it. Just add the shrimp and lobster last minute to keep their texture perfect.
What wine pairs well with this dish?
A full-bodied Chardonnay or a light Pinot Noir complements the richness of the cream sauce and the tender steak beautifully.
Final Thoughts
There is something truly special about sinking your teeth into a perfectly cooked filet mignon topped with a decadent shrimp and lobster cream sauce. This Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is one of those dishes that feels indulgent yet welcoming, making it a must-try for anyone who loves classic elegance with a seafood twist. I can’t wait for you to make it and discover just how wonderfully simple luxury at the dinner table can be.
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Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This elegant Filet Mignon with Shrimp and Lobster Cream Sauce recipe pairs tender, perfectly seared filet mignon steaks with succulent shrimp and lobster bathed in a rich, creamy seafood sauce. Ideal for special occasions or a luxurious weeknight dinner, this dish combines surf and turf flavors in a decadent, easy-to-make skillet preparation.
Ingredients
Steak
- 4 filet mignon steaks
- Salt and pepper, to taste
- 1 tablespoon butter (for cooking steaks)
Shrimp and Lobster Cream Sauce
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
- 1 cup heavy cream
- 3 tablespoons butter (total; 1 tbsp for steaks, 2 tbsp for sauce)
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Steaks: Season the filet mignon steaks generously with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Place the steaks in the skillet and cook for about 4-5 minutes per side or until they reach your preferred level of doneness. Remove the steaks from the skillet and let them rest to retain their juices.
- Sauté Seafood: In the same skillet, add another tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat, cooking until the shrimp turns pink and opaque, which should take about 3-4 minutes. Remove seafood and set aside.
- Prepare Cream Sauce: Deglaze the skillet by pouring in the vegetable or chicken broth, scraping the browned bits off the bottom of the pan with a wooden spoon. Add the heavy cream and simmer the mixture gently for 3-5 minutes until the sauce thickens slightly. Return the cooked shrimp and lobster to the skillet to warm through in the sauce.
- Plate and Serve: Arrange the rested filet mignon steaks on serving plates. Spoon the shrimp and lobster cream sauce generously over the steaks. Garnish with freshly chopped parsley and serve immediately for a luxurious surf-and-turf experience.
Notes
- Letting the steaks rest after cooking ensures they remain juicy and tender.
- You can substitute vegetable broth for chicken broth to keep the recipe pescatarian-friendly.
- Use fresh seafood for the best flavor and texture; if using frozen, thaw completely before cooking.
- Adjust cooking time for steak based on thickness and desired doneness.
