Filet Mignon with Shrimp and Lobster Cream Sauce Recipe

Filet Mignon with Shrimp and Lobster Cream Sauce is the ultimate treat when you want to turn dinner into a special occasion. Picture this: tender, juicy steak paired with succulent shrimp, crowned by a decadent, velvety lobster cream sauce that tastes like pure luxury. This recipe is every bit as impressive as it sounds, but surprisingly manageable to make at home—even if you’re a little nervous about pulling off a restaurant-style surf and turf. Let’s dive in, and I’ll show you just why Filet Mignon with Shrimp and Lobster Cream Sauce is the show-stopping main course you’ll want to make again and again.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

To bring out the very best in Filet Mignon with Shrimp and Lobster Cream Sauce, you’ll want to pick up the freshest, highest-quality ingredients you can find. Each one adds a special touch—whether it’s richness, flavor, or the kind of color that makes your plate pop.

• Filet mignon steaks: Choose steaks that are about 6 to 8 ounces each for perfect portions—these tender cuts practically melt in your mouth.
• Salt and black pepper: Don’t underestimate the power of good seasoning: salt and freshly cracked black pepper let the beef flavor shine.
• Olive oil: This gets you that gorgeous caramelized crust on your steaks while adding a subtle Mediterranean depth.
• Butter: Used at two stages—searing the steaks and building the rich, flavorful sauce. Unsalted is best so you control the salt level.
• Large shrimp: Peeled and deveined, these little treasures add a sweet, briny layer to your surf and turf experience.
• Cooked lobster meat: Chop it up so each bite gets a bit of that indulgent lobster flavor; many seafood counters sell it ready to go.
• Garlic: Just a couple of cloves, minced, perfume every bite with irresistible savory notes.
• Dry white wine: Choose something you like to drink, as it deglazes the pan and brightens the sauce beautifully.
• Heavy cream: This is the secret to that gloriously velvety lobster cream sauce—it adds body and richness.
• Old Bay seasoning: Provides that classic, slightly spicy seafood flavor you love in East Coast cuisine.
• Smoked paprika: Adds just enough smoky warmth and color to lift the sauce.
• Parsley (optional): Chopped fresh parsley brings a pop of green and a hint of herby freshness to finish off your masterpiece.

How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Step 1: Prep and Season the Steaks

Start by patting your filet mignon steaks completely dry with paper towels—this ensures you get that perfect sear. Give both sides a generous sprinkling of salt and freshly cracked pepper. The goal is bold, simple flavor that lets the steak’s buttery tenderness shine through.

Step 2: Sear the Filet Mignon

In a large skillet over medium-high heat, swirl together one tablespoon of olive oil and one tablespoon of butter. Once hot and shimmering, add the seasoned filets and sear for about 3 to 4 minutes per side if you like them medium-rare (a classic for filet mignon). Adjust the time for your preferred doneness. When done, remove the steaks from the skillet and loosely tent with foil—they’ll rest while you whip up the seafood-laden sauce.

Step 3: Sauté the Shrimp

In the very same skillet, keeping all those tasty browned bits, melt two tablespoons of butter over medium heat. Add the shrimp and sauté for about 2 to 3 minutes until they turn that beautiful opaque pink. Toss in the minced garlic and stir for an extra 30 seconds for even more aromatics.

Step 4: Build the Lobster Cream Sauce

Pour in the dry white wine, taking a moment to scrape up any bits stuck to the pan—they’re loaded with flavor. Let the wine simmer for a minute or two to cook off the alcohol. Next, stir in the heavy cream, Old Bay, smoked paprika, and a pinch of salt and pepper. Let it bubble gently for 3 to 4 minutes, allowing the sauce to thicken and come together in a silky, dreamy consistency.

Step 5: Add the Lobster and Finish the Sauce

Gently fold in your chopped, cooked lobster and let it simmer in the sauce for another couple of minutes, just until everything is heated through. Slide the shrimp back into the skillet and stir to coat them fully with your luxurious lobster cream sauce.

Step 6: Plate and Serve

Place your rested filet mignons on warm plates. Spoon a generous helping of shrimp and lobster cream sauce over each steak, letting the sauce drizzle temptingly down the sides. Sprinkle with chopped parsley if you want an extra flourish. You’ve just made Filet Mignon with Shrimp and Lobster Cream Sauce fit for a celebration!

How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce

Garnishes

A final sprinkle of chopped fresh parsley really brings a pop of color and an herbal note that lightens up each decadent bite. For extra dazzle, you can add a few microgreens or a thin swirl of extra sauce around the plate to make it restaurant-worthy.

Side Dishes

Filet Mignon with Shrimp and Lobster Cream Sauce loves company! Serve it alongside buttery mashed potatoes, lemony roasted asparagus, or a simple green salad. These keep the meal elegant without overshadowing your star plate.

Creative Ways to Present

For a dramatic presentation, serve each steak on a warm platter, piled high with seafood and sauce, and finish with a tableside spooning of extra sauce. Or, slice the filet mignon before plating so guests see the perfect blush interior underneath the luscious cream sauce—a true “wow” moment!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer the steak and seafood with some sauce into an airtight container within two hours of cooking. Store in the refrigerator for up to two days. While the filet is best fresh, a little leftover Filet Mignon with Shrimp and Lobster Cream Sauce makes an incredible gourmet lunch!

Freezing

This dish isn’t a top candidate for freezing, as dairy-based sauces can separate and seafood can lose its texture. If needed, freeze the steak separately from the sauce and seafood for up to one month. Thaw fully in the fridge before reheating.

Reheating

Gently reheat Filet Mignon with Shrimp and Lobster Cream Sauce in a covered skillet over low heat, adding a splash of cream to loosen the sauce if needed. Avoid microwaving the steak and seafood to prevent rubbery texture; low and slow keeps it luscious.

FAQs

Can I make Filet Mignon with Shrimp and Lobster Cream Sauce with another cut of steak?

Absolutely! While filet mignon is ultra-tender and works beautifully, you can use a thick-cut sirloin or even a ribeye in a pinch. Just adjust searing and resting times depending on the cut’s thickness.

Do I have to use both shrimp and lobster in the sauce?

You can tailor the seafood mix to your liking! If lobster feels a bit extravagant, double the shrimp—or try scallops or crab. The sauce is flexible and pairs well with just about any seafood you love.

What’s the best wine to use in the cream sauce?

Opt for a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio. Pick something you’d be happy to sip, since the flavor really comes through in the sauce.

How can I tell when my filet mignon is cooked perfectly?

The surest way is to use an instant-read thermometer. Medium-rare filet should read 130–135°F. Remember, the steak will continue to cook a bit while resting, so pull it from the pan just before it reaches your desired doneness.

Is Filet Mignon with Shrimp and Lobster Cream Sauce gluten-free?

Yes! This recipe for Filet Mignon with Shrimp and Lobster Cream Sauce contains no flour or gluten-containing ingredients, so it’s naturally gluten-free—just double-check your Old Bay seasoning to be sure.

Final Thoughts

If you’re looking to impress or treat yourself to something truly unforgettable, you can’t go wrong with Filet Mignon with Shrimp and Lobster Cream Sauce. Every bite feels like a celebration—so grab your apron, gather these stellar ingredients, and savor the magic of surf and turf right at home!

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