Description

This elegant surf and turf recipe combines tender filet mignon steaks with succulent shrimp and lobster in a rich, creamy seafood sauce. Perfect for a special occasion or upscale dinner, the filet is seared to perfection and topped with a luxurious sauce made of butter, garlic, white wine, heavy cream, and Parmesan cheese, finished with a hint of lemon and paprika for bright, balanced flavors.

Ingredients

Scale

Steak and Seafood

4 filet mignon steaks, about 6 ounces each
8 large shrimp, peeled and deveined
2 lobster tails, shells removed and meat chopped

Sauce and Seasonings

3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steaks: Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides evenly with salt and black pepper to enhance flavor and ensure a good crust.
Sear the Filet Mignon: Heat olive oil in a skillet over medium-high heat. Place the steaks in the hot skillet and sear each side for 3 to 4 minutes, adjusting the time based on your preferred level of doneness. Once seared, transfer the steaks to a plate and tent loosely with foil to rest and retain juice.
Prepare the Seafood Sauce: In the same skillet, melt the unsalted butter over medium heat and add minced garlic. Cook briefly until fragrant, about 1 minute, being careful not to burn the garlic.
Cook Shrimp and Lobster: Add the peeled shrimp to the skillet and cook for 2 to 3 minutes until they turn pink and opaque. Stir in the chopped lobster meat and cook an additional 2 minutes to heat through.
Deglaze and Create Sauce: Pour in the dry white wine, allowing it to simmer for 2 minutes to reduce slightly and concentrate the flavors.
Finish the Sauce: Stir in the heavy cream, grated Parmesan cheese, lemon juice, and paprika. Continue cooking the sauce until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
Combine and Serve: Return the rested filet mignon steaks to the skillet, spooning the shrimp and lobster creamy sauce generously over each steak. Garnish with freshly chopped parsley for color and brightness. Serve immediately to enjoy at optimal temperature and flavor.

Notes

Use high-quality, fresh beef to ensure the best flavor and tenderness in your filet mignon.
If lobster tails are not available, you can substitute with additional shrimp to maintain the surf and turf element.
Be careful not to overcook the shrimp and lobster; they should be tender and juicy, not rubbery.
Letting the steak rest after searing allows the juices to redistribute for a juicier bite.