The Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is an indulgent celebration of surf and turf that combines the buttery tenderness of a perfectly seared filet mignon with succulent shrimp and luxurious lobster cream sauce. This dish elevates any dinner with its rich flavors and elegant presentation, making it perfect for special occasions or when you want to treat yourself to a gourmet experience at home. With every bite, you’ll savor the harmony of juicy steak and seafood all wrapped in a velvety, decadent sauce that feels like a celebration on your plate.
Ingredients You’ll Need
Simple yet essential, the ingredients for this recipe are carefully chosen to bring out the best in every element of the dish. Each one plays a vital role, from adding depth and richness to creating perfect textures and vibrant colors that make your plate sing.
- 4 filet mignon steaks (6 oz each): Choose thick, high-quality cuts for the most tender and juicy results.
- Salt and black pepper to taste: Simple seasoning that enhances the natural flavors of the meat.
- 2 tablespoons olive oil: Provides a perfect searing base for a beautiful crust on the steak.
- 1 tablespoon butter: Adds richness and helps cook the shrimp to tender perfection.
- 8 large shrimp (peeled and deveined): Adds a fresh, briny contrast that complements the steak.
- 1 cup cooked lobster meat (chopped): Brings luxurious seafood flavor that makes the cream sauce special.
- 2 cloves garlic (minced): Lends a fragrant punch that ties all the flavors together.
- 1/4 cup dry white wine: Adds acidity and helps deglaze the pan for a flavorful sauce base.
- 1 cup heavy cream: Creates the creamy texture that makes the sauce indulgent.
- 1/4 cup grated Parmesan cheese: Gives a sharp, savory edge that balances the richness.
- 1 teaspoon Dijon mustard: Adds depth and a slight tang to the sauce.
- 1 tablespoon chopped fresh parsley: Provides a fresh, herbal note and beautiful green color for garnish.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Prepare and Season the Steaks
Start by seasoning your filet mignon generously with salt and black pepper. This simple step is key—seasoning brings out the natural flavors of the beef. Let the steaks rest at room temperature for a few minutes while you get your skillet ready. This ensures even cooking and a perfectly seared crust.
Step 2: Sear the Filet Mignon
Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Carefully add the steaks and sear them for 3 to 4 minutes on each side for a melt-in-your-mouth medium-rare finish. Adjust the timing if you prefer your steak more or less done. Once done, transfer the steaks to a plate and tent loosely with foil to rest. Resting allows the juices to redistribute, keeping the meat juicy and tender.
Step 3: Cook the Shrimp
In the same skillet, add the butter and let it melt. Toss in the peeled and deveined shrimp and sauté for 2 to 3 minutes until they turn a lovely pink. Cooking shrimp quickly prevents toughness and keeps them juicy and flavorful. Remove any excess moisture by allowing the butter to brown slightly, enriching the flavors for your sauce.
Step 4: Build the Lobster Cream Sauce
Add the minced garlic to the skillet and sauté for about 30 seconds—just until fragrant, not browned. Stir in the chopped lobster meat and deglaze the pan with the dry white wine, scraping up all those delicious browned bits from the bottom of the pan. Let the wine reduce by half; this concentrates the flavor and balances the richness of the cream.
Step 5: Finish the Sauce
Lower the heat and pour in the heavy cream, stirring gently to combine. Add in the grated Parmesan cheese and Dijon mustard, stirring until the sauce thickens, which should take about 3 to 5 minutes. Finally, return the cooked shrimp to the pan, folding them into the sauce carefully to keep their texture intact. This luscious sauce will be the perfect crown for your filet mignon.
Step 6: Plate and Garnish
Spoon the rich lobster cream sauce generously over each filet mignon. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Your plate should look inviting and elegant, ready to impress anyone lucky enough to dig in.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Adding fresh parsley at the end isn’t just for looks—it brings a slight herbal brightness that cuts through the richness of the cream sauce. You can also add a twist of lemon zest or a few microgreens for an extra elegant touch.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes that can soak up the decadent sauce. Roasted asparagus or garlic green beans add a crisp, vibrant contrast that balances the textures and flavors. These sides complete the fine-dining experience without overwhelming the star of the plate.
Creative Ways to Present
For a stunning presentation, slice the filet mignon into medallions and fan them out on the plate, then drizzle the shrimp and lobster cream sauce artistically over the top. Serve on warmed plates to keep everything hot longer, and consider a small ramekin of extra sauce on the side for guests who crave more indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare with this dish!), store the filet mignon and the sauce separately in airtight containers. This keeps the steak from becoming soggy and preserves the luxurious texture of the cream sauce. Refrigerate for up to 2 days for the best flavor.
Freezing
Freezing is possible but not ideal for maintaining the steak’s perfect texture. If you must freeze, wrap the steaks tightly before freezing and keep the sauce in a separate freezer-safe container. Thaw overnight in the refrigerator and be mindful that the cream sauce may separate slightly upon reheating.
Reheating
Reheat gently on the stovetop over low heat for the sauce, stirring frequently to prevent scorching. Warm the steak in a low oven (around 250°F) for 10 to 15 minutes just until heated through. Avoid the microwave to prevent overcooking and drying out the tender filet.
FAQs
Can I use frozen shrimp and lobster for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry to avoid excess moisture in the sauce. Using fresh or high-quality frozen seafood will deliver the best flavor and texture.
What wine pairs best with Filet Mignon with Shrimp and Lobster Cream Sauce Recipe?
A full-bodied white wine like Chardonnay or a light red like Pinot Noir complements the richness of the dish nicely, balancing the creamy sauce and the savory seafood.
Is there a way to make this dish dairy-free?
You can substitute the heavy cream with coconut cream or cashew cream and use a dairy-free butter alternative. Keep in mind the flavor will differ slightly, but it will still be delicious and creamy.
Can I make the lobster cream sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance and gently reheat it when ready to serve. Just be sure to stir it well during reheating to maintain its smooth texture.
What’s the best way to check doneness of the filet mignon?
Using a meat thermometer is the most reliable method: 130°F for medium-rare, 140°F for medium. Alternatively, getting to know the “touch test” for doneness can be fun and effective once you get the hang of it.
Final Thoughts
If you’re looking to impress at your next dinner or simply want to indulge in a rich and elegant meal, the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is an absolute winner. It’s a wonderfully balanced dish that brings together tender steak and luscious seafood in a sauce that feels like pure luxury. Give it a try—you might just discover your new favorite celebration meal!
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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: Gluten Free
Description
This elegant Filet Mignon with Shrimp and Lobster Cream Sauce recipe combines tender, perfectly seared filet mignon steaks with succulent shrimp and rich lobster meat in a creamy, flavorful sauce. Finished with Parmesan cheese and Dijon mustard, this dish delivers a luxurious seafood and steak pairing that’s perfect for a gourmet dinner or special occasion.
Ingredients
Steak
- 4 filet mignon steaks (6 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Seafood and Sauce
- 8 large shrimp (peeled and deveined)
- 1 cup cooked lobster meat (chopped)
- 2 cloves garlic (minced)
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Season and Sear Steaks: Generously season the filet mignon steaks with salt and black pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 3 to 4 minutes on each side for medium-rare or adjust to your preferred doneness. Remove the steaks and transfer to a plate; tent loosely with foil to keep warm.
- Sauté Shrimp: In the same skillet, add butter and sauté the shrimp for 2 to 3 minutes until they turn pink and are cooked through. Remove shrimp and set aside with the steaks.
- Prepare Lobster Cream Sauce: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the chopped lobster meat, then deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
- Add Cream and Seasonings: Lower the heat and pour in the heavy cream. Stir in grated Parmesan cheese and Dijon mustard. Allow the sauce to simmer gently until it thickens, approximately 3 to 5 minutes.
- Combine Sauce and Seafood: Return the cooked shrimp to the skillet and stir gently to coat with the lobster cream sauce. Heat through carefully to avoid overcooking the shrimp.
- Serve: Spoon the rich lobster cream sauce with shrimp over the filet mignon steaks. Garnish with chopped fresh parsley and serve immediately.
Notes
- Serve with mashed potatoes, roasted asparagus, or garlic green beans for a complete fine-dining meal.
- You can use fresh lobster tails or pre-cooked lobster meat based on availability.
- Substitute the dry white wine with chicken broth if you prefer to avoid alcohol.
