If you are craving a truly indulgent, restaurant-quality meal that feels special yet surprisingly simple to prepare, this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is your new go-to. Picture tender, juicy filet mignon steaks topped with a luscious, velvety cream sauce bursting with succulent shrimp and chunks of sweet lobster meat. This dish brings together surf and turf in the most elegant way, making every bite a celebration. Whether it’s for a holiday dinner, a cozy weekend treat, or impressing guests, this recipe balances rich flavors and sophisticated textures beautifully.
Ingredients You’ll Need
Every ingredient here plays a crucial role in crafting the perfect harmony of flavors and textures. They’re simple but essential, ensuring your dish is balanced, rich, and visually stunning.
- 4 filet mignon steaks: Choose steaks about 1.5 inches thick for ideal tenderness and juicy results.
- 8 large shrimp, peeled and deveined: Adds sweet, briny flavors that pair perfectly with beef.
- 1/2 cup lobster meat, chopped: Brings a buttery, delicate seafood richness to the sauce.
- 1 cup heavy cream: The base of the luxurious sauce, adding smoothness and depth.
- 3 tablespoons butter: Used for cooking and enriching the sauce with a silky finish.
- 2 cloves garlic, minced: Infuses aromatic warmth that complements both surf and turf components.
- 1/4 cup vegetable or chicken broth: Helps deglaze the pan and lift all the tender browned bits into the sauce.
- Fresh parsley, chopped: A bright garnish that adds freshness and a pop of color.
- Salt and pepper, to taste: Essential seasoning to enhance the natural flavors of every ingredient.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Season and Sear the Filet Mignon
Start by generously seasoning your filet mignon steaks with salt and pepper on both sides. Heat one tablespoon of butter in a skillet over medium-high heat until hot but not smoking. Sear the steaks for about 4 to 5 minutes per side. This will create a beautifully caramelized crust while keeping the inside tender and juicy. Once cooked to your preferred doneness, transfer the steaks off the heat and let them rest – this keeps the meat moist and succulent.
Step 2: Sauté Garlic, Shrimp, and Lobster
Using the same skillet, add another tablespoon of butter to maintain all those lovely browned flavors left behind. Toss in the minced garlic, sautéing just about one minute until fragrant but not burnt. Next, add the peeled shrimp and chopped lobster meat. Cook for 3 to 4 minutes until the shrimp turn pink and become opaque, indicating they’re perfectly done. Set the seafood aside for the next step.
Step 3: Create the Lobster Cream Sauce
Now it’s time to deglaze the pan by pouring in the vegetable or chicken broth. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom — this is where the deep richness lives. Pour in the heavy cream and stir well. Let the sauce simmer gently for about 3 to 5 minutes until it thickens slightly, then return the cooked shrimp and lobster to the pan to warm through. This sauce will be decadently creamy and packed with seafood flavor.
Step 4: Plate and Serve
Place your rested filet mignon steaks on each plate and generously spoon the shrimp and lobster cream sauce right over them. The result? An irresistible presentation of surf meeting turf that’s sure to make your meal unforgettable.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Finishing touches can elevate this dish’s appeal. Sprinkle freshly chopped parsley over the sauce to add a burst of color and a subtle herbal note that refreshes each bite. A light dusting of cracked black pepper on top also enhances the flavors and provides a warm, aromatic edge.
Side Dishes
This dish shines when paired with sides that complement its richness. Think creamy mashed potatoes or garlic whipped cauliflower for a velvety texture contrast. Roasted asparagus or sautéed green beans add a crisp, vibrant bite that balances the meal perfectly. Even a simple green salad with a lemon vinaigrette brings a refreshing brightness alongside the indulgent filet and seafood cream sauce.
Creative Ways to Present
For a dramatic and elegant presentation, consider plating the filet mignon with the shrimps arranged artfully on top or beside the steak, all smothered with the lobster cream sauce. Use a deep white plate to showcase the colors. Garnish with whole parsley sprigs or edible flowers for a restaurant-style finish. For a more casual feel, serve the sauce in a small gravy boat on the side, inviting everyone to drizzle as they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Filet Mignon with Shrimp and Lobster Cream Sauce Recipe, store the steaks and sauce separately in airtight containers. This helps preserve the texture and flavor. Keep refrigerated for up to 2 days to maintain freshness without compromising the taste.
Freezing
Freezing this dish is possible but best done with just the cooked steak portion. Seafood cream sauce tends to separate when frozen and thawed, so it’s recommended to prepare the sauce fresh if you plan on freezing. Wrap steaks tightly in plastic wrap and foil before freezing for up to 1 month.
Reheating
To reheat, warm the steak gently in a low oven or covered skillet to avoid overcooking. Heat the cream sauce slowly on the stovetop over low heat, stirring frequently to prevent separation. Adding a splash of cream or broth can help revive the sauce’s silky texture and flavor before serving.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, cuts like ribeye or sirloin can also work, though cooking times may vary. Just be sure to adjust the searing time to achieve your preferred doneness.
Is it necessary to peel and devein the shrimp?
Yes, peeling and deveining shrimp is recommended for the best eating experience. The peel is tough and unpleasant, and the vein can have a gritty texture and impact flavor.
Can I substitute heavy cream with something lighter?
You could try half-and-half or coconut cream for a different twist, but keep in mind the sauce might not be as thick or rich. Heavy cream gives that signature velvety texture important to this recipe’s indulgence.
How do I know when the filet mignon is perfectly cooked?
Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Resting the meat after cooking helps redistribute the juices for optimal tenderness.
What’s the best way to chop lobster meat for the sauce?
Use a sharp knife to roughly chop cooked lobster meat into bite-sized chunks. This allows the delicate flavor to shine in every spoonful without overwhelming the dish.
Final Thoughts
There is something truly special about making and sharing this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe. It brings together incredible flavors in an approachable way that will wow anyone lucky enough to taste it. Whether you’re celebrating a special occasion or simply want to treat yourself, this dish invites you to enjoy a little luxury right at home. Give it a try—you won’t regret it!
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Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A luxurious and flavorful surf and turf dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich, creamy sauce. Perfect for an elegant dinner or special occasion.
Ingredients
Meat and Seafood
- 4 filet mignon steaks
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
Sauce and Seasonings
- 1 cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Cook Steaks: Season the filet mignon steaks generously with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each 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 Shrimp and Lobster: In the same skillet, add the remaining 1 tablespoon of butter. Sauté minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat to the skillet, cooking until the shrimp turns pink and opaque, approximately 3-4 minutes. Remove the seafood mixture and set aside.
- Prepare Cream Sauce: Deglaze the skillet by pouring in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and let it simmer on medium heat for 3-5 minutes until the sauce thickens slightly. Return the shrimp and lobster to the skillet to warm them through in the sauce.
- Serve: Place the rested filet mignon steaks on serving plates. Spoon the warm shrimp and lobster cream sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.
Notes
- Letting the steak rest after cooking allows the juices to redistribute, resulting in a juicier steak.
- You can substitute lobster meat with crab meat if preferred.
- For a lower fat version, use light cream or half-and-half, though the sauce will be less rich.
- Ensure shrimp are fully peeled and deveined for best texture and presentation.
- Use fresh garlic for the best flavor impact in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
