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Filet Mignon with Shrimp and Lobster Cream Sauce

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Indulge in the ultimate surf-and-turf experience with tender filet mignon topped with a rich shrimp and lobster cream sauce. Perfect for special nights or when you simply want to treat yourself! 💖🍽️

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale

To create this culinary masterpiece, you’ll need the following ingredients:

  • 4 filet mignon steaks (approximately 1 1/2 inches thick): Choose high-quality steaks for the best results.
  • 8–10 large shrimp, peeled and deveined: Opt for fresh shrimp to get the most delicate flavor.
  • 1 cup chopped lobster meat: You can use fresh or frozen lobster meat, whichever is more convenient.
  • 1 cup heavy cream: This will create the rich, velvety sauce.
  • 4 tablespoons butter: Butter provides the fat needed to cook the steaks and seafood.
  • 2 cloves garlic, minced: Garlic adds a fragrant and slightly pungent base flavor to the sauce.
  • 1/2 cup white wine (optional): White wine helps deglaze the pan and brings a hint of acidity that balances the cream.
  • Fresh parsley, chopped (for garnish): Adds a touch of freshness and color to the final dish.
  • Salt and freshly ground black pepper, to taste: Seasoning the steak and seafood is key to enhancing their natural flavors.

Instructions

1. Prepare the Filet Mignon

Start by ensuring your filet mignon steaks are at room temperature. Allowing the steaks to sit out for about 30 minutes before cooking helps them cook more evenly. Pat the steaks dry with a paper towel to remove any moisture, which ensures a better sear.

  • Season the steaks generously with salt and freshly ground black pepper on both sides.
  • Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and begins to sizzle, carefully place the filet mignon steaks in the skillet.
  • Sear the steaks for 4-5 minutes on each side for medium-rare. Adjust the cooking time depending on your desired doneness (6-7 minutes for medium). Use a meat thermometer for accuracy—135°F for medium-rare and 145°F for medium.
  • Rest the steaks: After cooking, remove the steaks from the skillet and place them on a plate. Tent them with foil and allow them to rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute, resulting in tender, flavorful meat.

2. Cook the Shrimp and Lobster

In the same skillet, there will be browned bits left from searing the steaks—this is packed with flavor and will enhance the seafood component.

  • Melt the remaining 2 tablespoons of butter over medium heat.
  • Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.
  • Add the shrimp and lobster meat to the skillet. Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Stir gently to ensure the seafood heats through evenly.
  • Once cooked, remove the shrimp and lobster from the skillet and set them aside. You’ll add them back to the sauce later.

3. Make the Lobster Cream Sauce

The rich, creamy sauce is what ties the entire dish together. The heavy cream serves as the perfect canvas for the shrimp and lobster to shine, while the garlic and white wine add depth and sophistication.

  • Deglaze the skillet with 1/2 cup of white wine, scraping up any browned bits stuck to the bottom of the pan. If you prefer not to use alcohol, you can substitute chicken or vegetable broth.
  • Pour in 1 cup of heavy cream and stir to combine. Allow the mixture to simmer over low heat for 5-6 minutes until it thickens slightly.
  • Return the shrimp and lobster to the skillet, stirring gently to coat them in the creamy sauce. Allow everything to heat through for an additional 2-3 minutes, ensuring the seafood is fully incorporated into the sauce.

4. Assemble the Dish

Now it’s time to bring everything together. The combination of perfectly cooked filet mignon, shrimp, and lobster, topped with the creamy sauce, is sure to impress.

  • Place each filet mignon steak on a plate.
  • Generously spoon the shrimp and lobster cream sauce over each steak, ensuring that every bite will have a mix of beef and seafood.
  • Garnish with fresh parsley to add a pop of color and freshness to the dish.

Serve immediately for the best results. This dish pairs beautifully with a range of side dishes and wine options, as we’ll explore in the next section.

Notes

  • Use a Meat Thermometer: Cooking filet mignon to the right level of doneness can be tricky. A meat thermometer ensures that you hit the ideal internal temperature for your preferred doneness.
  • Pat the Steaks Dry: Before searing the filet mignon, make sure to pat the steaks dry. This step helps create a golden-brown crust and avoids steaming the meat.
  • Fresh Seafood: Fresh, high-quality seafood will make a significant difference in the flavor of the dish. If possible, use fresh lobster and shrimp rather than frozen, as the texture and taste will be more delicate.
  • Customize the Cream Sauce: For an extra touch of flavor, you can experiment with different herbs or even add a splash of lemon juice to the sauce to cut through its richness.
  • Author: Paula Susan

Find it online: https://www.valerierecipes.com/filet-mignon-with-shrimp-and-lobster-cream-sauce/