** Jimmy Carter’s Grandmother’s Peanut Butter Cookies Recipe

If you’re dreaming of an unforgettable surf-and-turf experience at home, look no further than Filet Mignon with Shrimp and Lobster Cream Sauce. This show stopping dish pairs melt-in-your-mouth filet mignon with a decadent sauce bursting with tender shrimp, sweet lobster, and a lusciously creamy finish. Every bite brings together the best flavors of steakhouse luxury and seaside indulgence, making it perfect for special occasions or whenever you want to wow someone (even if that someone is yourself!).

this Recipe

Ingredients You’ll Need

The magic of Filet Mignon with Shrimp and Lobster Cream Sauce lies in how just a handful of simple, high-quality ingredients come together. Each element is essential—nothing fussy, just pure elegance and serious flavor you can taste in every forkful.

• Filet mignon steaks: The star of the show—choose tender, thick-cut filets for buttery texture.
• Olive oil: A quick sear in olive oil guarantees a gorgeous, caramelized crust.
• Salt and black pepper: Powerful in their simplicity, these season perfectly and let the beef’s natural flavor shine.
• Butter: Adds richness when basting the steaks and forms the base of the creamy sauce.
• Garlic: Just a touch, sautéed until fragrant, to build a layered, savory backdrop.
• Cooked lobster meat: Sweet and delicate, chopped lobster transforms the sauce into something truly luxurious.
• Large shrimp: Meaty and succulent, shrimp add substance and a fantastic flavor contrast.
• Dry white wine (optional): Lifts the sauce, enhancing its depth and brightness.
• Heavy cream: Creates that irresistibly silky, rich texture in your sauce.
• Parmesan cheese: Brings a subtle umami note and helps thicken the sauce.
• Lemon juice: A splash wakes up all the other flavors and adds balance.
• Fresh parsley: Chopped parsley provides color and a hit of herby freshness right at the end.

How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Step 1: Season and Sear the Filet Mignon

Begin by generously seasoning the filet mignon steaks all over with salt and black pepper—don’t be shy, as this is your first step toward building big flavor. Heat the olive oil in a sturdy cast-iron skillet over medium-high heat, then sear the steaks for 3 to 4 minutes per side until a golden-brown crust forms. For that next-level steakhouse taste, add a pat of butter to the pan and baste the steaks for the final minute.

Step 2: Finish Steaks in the Oven

Preheat your oven to 400°F (200°C). After basting, slide the skillet with the steaks right into the oven. Let them roast for 5 to 8 minutes until they’re cooked to your preferred doneness: 5 minutes for rare, 8 for medium. Remove from the oven, tent with foil, and allow the steaks to rest. This helps the juices redistribute and keeps every bite tender and juicy.

Step 3: Create the Shrimp and Lobster Cream Sauce

While the filet mignon rests, start your sauce in a separate saucepan. Melt butter over medium heat, toss in the minced garlic, and sauté just until fragrant. Stir in the chopped lobster and shrimp, cooking for 2 to 3 minutes until just opaque. If using, splash in the white wine to deglaze, scraping up any little bits from the pan for maximum flavor. Let it reduce ever-so-slightly.

Step 4: Finish the Sauce

Pour in the heavy cream, then add the Parmesan cheese, lemon juice, and a pinch of salt and pepper. Simmer for 3 to 5 minutes until the sauce thickens and turns irresistibly creamy. The final touch is stirring through fresh parsley, adding a gentle herbal lift and beautiful color.

Step 5: Plate and Serve

To serve, set each juicy filet mignon on a plate, then spoon that shrimp and lobster cream sauce generously over the top. For an extra flourish, perch a seared shrimp on each steak. The result: an unforgettable Filet Mignon with Shrimp and Lobster Cream Sauce that manages to be both luxurious and comforting at the same time.

How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce

Garnishes

A little flourish goes a long way with Filet Mignon with Shrimp and Lobster Cream Sauce. Finish with a sprinkle of freshly chopped parsley for pop and freshness, or a lemon wedge on the side for brightness. You can even top each steak with a perfectly seared shrimp or a drizzle of extra sauce to make it downright irresistible.

Side Dishes

This dish deserves equally special sides! Creamy mashed potatoes are a classic, pairing perfectly with the rich sauce. For something fresher, try crisp-tender grilled asparagus, sautéed green beans, or a lemony risotto. The goal is balance—something mellow to soak up the sauce, plus a vibrant vegetable for color and crunch.

Creative Ways to Present

If you’re feeling a little fancy, serve Filet Mignon with Shrimp and Lobster Cream Sauce on a warmed platter with edible flowers or microgreens. For a steakhouse effect, slice the filet and fan it out under a cascade of sauce. Or, for a personal celebration, serve each steak atop a cloud of mashed potatoes, with the sauce poured tableside for dramatic flair.

Make Ahead and Storage

Storing Leftovers

Leftover Filet Mignon with Shrimp and Lobster Cream Sauce will keep beautifully for up to two days in the refrigerator. Store steaks and sauce separately in airtight containers to preserve texture and flavor. When you’re ready, you’ll have a restaurant-worthy meal at your fingertips for lunch or dinner the next day.

Freezing

While you can freeze the cooked steaks for up to three months, the seafood cream sauce is best enjoyed fresh. Cream sauces can sometimes separate after thawing, especially with seafood. If you must freeze, store the beef and sauce in individual airtight containers and thaw gently in the fridge overnight before reheating.

Reheating

To reheat, warm steaks gently in a low oven (around 250°F) until just heated through, being careful not to overcook. The sauce can be reheated in a saucepan over low heat; add a splash of cream if it needs loosening. Stir constantly for silky results and avoid boiling so the seafood stays tender and the sauce doesn’t split.

FAQs

Can I substitute other cuts of steak for filet mignon?

Absolutely! Ribeye or strip steak will also work well, but you’ll lose a bit of the filet’s signature tenderness. Just adjust cooking times as needed depending on the thickness of your steak.

Is the white wine in the sauce essential?

No, the white wine is optional, but it does add a nice depth and subtle acidity. If you prefer not to use alcohol, just skip it or replace with a splash of chicken broth or seafood stock for extra flavor.

How do I know when my filet mignon is done?

The most reliable way is to check the internal temperature: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember, the steaks will continue to cook slightly as they rest, so pull them from the oven just before your target temp.

Can I use frozen shrimp and lobster for the sauce?

Yes! Just thaw your seafood completely and pat dry before cooking. Fresh or frozen, use the highest-quality seafood you can find for the best flavor in your Filet Mignon with Shrimp and Lobster Cream Sauce.

What’s the best way to prep ahead for a dinner party?

Season and prep your steaks, and chop all sauce ingredients early. You can even make the sauce (without adding seafood) a few hours in advance, then finish with shrimp and lobster just before serving. This makes assembling Filet Mignon with Shrimp and Lobster Cream Sauce a breeze, even for a crowd.

Final Thoughts

If you’re looking for a dish that brings the wow factor and delivers pure indulgence, Filet Mignon with Shrimp and Lobster Cream Sauce is your new secret weapon. It’s every bit as special as a steakhouse meal but so satisfying and manageable to make at home. Treat yourself or someone you love to this celebration of flavors—you won’t regret it!

Print