Filet Mignon with Shrimp Lobster

Few things capture a celebration like thick filet mignon steaks finished with a velvety shrimp and lobster cream sauce. This recipe transforms a special dinner into an event to remember thanks to rich seafood, buttery steak, and a sauce guests will want to mop every drop of.

I first made this for my partner’s milestone birthday. The kitchen was filled with the scent of garlic and butter, and the reactions at the table made all the prep worthwhile.

Ingredients

• Filet mignon steaks: Thick-cut tenderloin delivers unmatched tenderness. Look for steaks with even marbling and a deep red color.
• Shrimp, peeled and deveined: These add sweetness and texture. Select large fresh shrimp for best presentation.
• Lobster meat, chopped: Delicate richness that makes the sauce unforgettable. Opt for fresh or high-quality frozen lobster.
• Heavy cream: Forms a silky sauce with just the right amount of decadence. Use full-fat cream for the best result.
• Butter: Builds flavor into both steak and sauce. Choose unsalted so you can control seasoning.
• Garlic, minced: Brings depth and aroma. Freshly minced garlic makes the biggest difference.
• White wine (optional): Brightens the sauce and adds complexity. Pick a dry white wine that you would enjoy drinking.
• Fresh parsley, chopped: Lifts the plate with color and freshness. Always finish with fresh chopped herbs.
• Salt and pepper: These basics let premium ingredients shine. Use kosher salt and freshly ground black pepper.

Instructions

Season the Steaks:

Pat your filet mignon steaks dry and generously sprinkle all sides with salt and freshly cracked black pepper. Press seasoning in so it adheres well to the meat.

Sear the Filet:

Set a heavy skillet over medium-high heat and add a bit of butter. When melted and starting to foam, lay in the steaks. Sear until a deep brown crust forms on each side, usually about 3 to 5 minutes per side for medium-rare. Adjust heat if the butter starts to smoke. Transfer steaks to a plate and tent loosely with foil to rest.

Prepare the Seafood:

In the same pan, add another knob of butter. Turn heat to medium, then add minced garlic. Stir and cook until fragrant but not browned, about one minute. Scatter in prepared shrimp and chopped lobster. Cook, stirring occasionally, until the shrimp turn pink and are just cooked through. Remove entire seafood mixture to a clean bowl so it does not overcook.

Make the Cream Sauce:

With the pan back on medium heat, pour in a modest splash of white wine if you like. Let it bubble while you scrape up any browned bits from the pan. Pour in the heavy cream. Stir and let the mixture simmer gently, stirring often, until thickened to a consistency that coats the back of a spoon.

Finish the Sauce:

Return cooked shrimp and lobster to the cream sauce. Toss to coat, letting the seafood warm through for a minute or two. Taste for seasoning and add salt or pepper if needed.

Plate and Garnish:

Arrange filet mignon steaks on warmed plates. Spoon a generous portion of the shrimp and lobster cream sauce over each steak. Shower with fresh chopped parsley for color and freshness. Serve immediately.

This dish brings back memories of Valentine’s Day when I splurged on real lobster tail from the fishmonger downtown. The lobster was so sweet and fresh I could have eaten it on its own, but swirled into that cream sauce it was truly unforgettable. I love how filet mignon always feels festive and never goes out of style in my house.

Storage Tips

Leftovers keep in a sealed container for up to two days in the refrigerator. For best texture, reheat gently over low heat so the sauce does not separate. Wrap steak portions separately in foil to retain moisture.

Ingredient Substitutions

If lobster is unavailable, substitute with more shrimp or even cooked crab for an equally decadent result. In place of white wine, use a splash of chicken broth. For a dairy-free version, coconut cream can work, though the flavor will be slightly different.

Serving Suggestions

Serve atop fluffy mashed potatoes or buttery risotto to soak up every bit of sauce. Seasonal green vegetables like asparagus or broccolini add color and balance. Consider a glass of crisp white wine to echo flavors in the sauce.

Cultural and Historical Context

Surf and turf featuring steak and seafood has roots in classic American and steakhouse cooking. Filet mignon is famously tender, prized at celebrations, pairing it with lobster cream sauce is a modern twist on a tradition of abundance and luxury.

Seasonal Adaptations

For summer, try grilling the steaks outdoors and using fresh sweet corn in the sauce. In winter, add a pinch of cayenne or smoked paprika for warmth. Use freshly shucked lobster or crab for peak flavor in spring.

Success Stories

I once made this for a small dinner party with close friends. Each guest raved about the sauce and it turned an ordinary night into something none of us will forget. One friend now asks for this every time her birthday rolls around.

Freezer Meal Conversion

While filet mignon is best fresh, the cream sauce with seafood freezes well in an airtight container for up to a month. Just thaw gently in the fridge, then reheat over low heat and spoon over freshly cooked steak.

Mastering this dish is less about complicated steps and more about confidence with timing and seasonings. Each time you make it you’ll notice your sauce getting silkier and your steaks more perfectly cooked.

Recipe FAQs

→ What cut of beef is filet mignon?

Filet mignon comes from the tenderloin, prized for its buttery texture and mild flavor.

→ How can I tell when shrimp are cooked?

Shrimp turn pink and opaque when cooked. Avoid overcooking to keep them tender and juicy.

→ Can I use frozen lobster meat?

Yes, thaw frozen lobster meat thoroughly and pat dry to remove excess moisture before cooking.

→ What sides pair well with this dish?

Creamy mashed potatoes or steamed vegetables complement the richness of filet mignon and sauce.

→ Is it necessary to use white wine in the sauce?

White wine adds depth, but you can omit it for a milder flavor. Substitute with a splash of broth if preferred.