Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
If you’ve ever dreamed of impressing guests with a dish that feels downright luxurious yet comes together in just about 30 minutes, then this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is your new go-to. Tender, perfectly seared filet mignon steaks paired with succulent shrimp and rich lobster enveloped in a silky, indulgent cream sauce create a harmony of flavors that dances on the palate. It’s the kind of recipe that combines restaurant-quality decadence with home-cooked warmth, making it ideal for special occasions or an unforgettable weeknight treat.
Ingredients You’ll Need
The magic behind this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe lies in its simple yet thoughtful ingredients list. Each one plays a crucial role: from the buttery richness of the steak to the ocean-fresh sweetness of shrimp and lobster, and the creamy sauce that ties it all together with a touch of garlic and herbs.
- 4 filet mignon steaks: Choose center-cut steaks for the most tender, melt-in-your-mouth texture.
- 8 large shrimp, peeled and deveined: Adds a sweet, briny contrast that balances perfectly with the beef.
- 1/2 cup lobster meat, chopped: Gives the dish its signature luxury and richness.
- 1 cup heavy cream: Creates the luscious base for the smooth cream sauce.
- 3 tablespoons butter: Essential for searing and adding a velvety mouthfeel to the sauce.
- 2 cloves garlic, minced: Provides a fragrant, savory depth that elevates every bite.
- 1/4 cup vegetable or chicken broth: Helps deglaze the pan and build layers of flavor.
- Fresh parsley, chopped (for garnish): A pop of color and fresh herbal brightness to finish the dish.
- Salt and pepper, to taste: Simple seasoning that lets all the ingredients shine.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Prepare and Cook the Filet Mignon
Start by seasoning your filet mignon steaks generously with salt and pepper. Heat a tablespoon of butter in a skillet over medium-high heat until it’s shimmering. Sear the steaks for about 4 to 5 minutes on each side to develop that gorgeous golden crust. Cooking times may vary depending on your preferred doneness, so keep an eye on them. Once cooked, remove the steaks from the pan and let them rest—this step ensures juicy tenderness when sliced.
Step 2: Sauté Shrimp and Lobster
Using the same skillet, add another tablespoon of butter and toss in the minced garlic. Sauté the garlic for about one minute until fragrant, which is the fragrant foundation of your luxurious sauce. Next, add the peeled, deveined shrimp and chopped lobster meat to the pan. Cook until the shrimp turns a lovely pink and becomes opaque, about 3 to 4 minutes. Then, set the seafood aside but keep all those delicious browned bits in the pan—they’re flavor gold.
Step 3: Create the Lobster Cream Sauce
Deglaze your skillet by pouring in the vegetable or chicken broth. Use a wooden spoon to scrape up those flavorful browned pieces from the bottom of the pan. These add incredible depth to your sauce. Stir in the heavy cream and simmer gently for 3 to 5 minutes, watching as the sauce thickens and transforms into a velvety dream. Return the shrimp and lobster to the pan briefly, just long enough to warm through and meld with the sauce.
Step 4: Plate and Serve
Place each filet mignon steak on a plate and generously spoon the shrimp and lobster cream sauce over the top. Garnish with some freshly chopped parsley for a burst of color and fresh flavor. This dish looks as stunning as it tastes, making every bite a celebration.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Fresh parsley is the perfect light, herbal garnish to cut through the richness of the cream sauce. If you want to get fancy, a small sprinkle of finely grated lemon zest adds a subtle brightness that lifts the whole dish. A few microgreens on top can also bring a delicate, fresh crunch.
Side Dishes
The creamy, indulgent nature of this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe pairs exceptionally well with simple, elegant sides. Think garlic mashed potatoes for their soft, buttery texture, or a light asparagus sautéed with olive oil and lemon for a bit of snap and acidity. A crisp green salad with a tangy vinaigrette also balances the richness beautifully.
Creative Ways to Present
For an impressive presentation, consider serving the filet mignon on a bed of creamy risotto or wild mushroom polenta. Drizzle the lobster cream sauce artistically around the plate to showcase the lusciousness. Individual cast iron skillets or rustic wooden boards also add a cozy but upscale touch to your presentation.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe should be cooled to room temperature before refrigerating in an airtight container. The seafood cream sauce keeps the beef moist when reheated, but try to enjoy within 2 days for the best flavor and texture.
Freezing
While filet mignon and cream sauce can be frozen, it’s best to freeze components separately; for instance, freeze the steaks raw and the sauce in a sealed container. Cream sauces can sometimes change texture when thawed, so a gentle reheat with a splash of cream or broth helps bring it back to silky perfection. Seafood is best enjoyed fresh, so freezing cooked shrimp and lobster with sauce is not ideal but possible in a pinch.
Reheating
To reheat, warm the sauce gently over low heat on the stove, stirring frequently. Add a little extra cream or broth if it seems too thick. Warm the steak separately in a low oven or skillet to avoid overcooking. Then combine at the last moment for a fresh-from-the-kitchen experience.
FAQs
Can I substitute the filet mignon with another cut of beef?
Absolutely! While filet mignon is prized for its tenderness, you can use ribeye or sirloin steaks for a different texture and flavor profile. Just adjust cooking times accordingly to maintain juiciness.
What if I don’t have lobster meat available?
If lobster is hard to find, crab meat makes an excellent substitute, imparting a similar sweetness and texture. Shrimp alone can also work, but the dish won’t be quite as rich.
Is it possible to make this gluten-free?
Yes! This recipe is naturally gluten-free as long as you choose gluten-free broth and verify that your butter and other ingredients are uncontaminated. Always check labels if you have dietary restrictions.
How do I know when the steak is cooked to my liking?
Use a meat thermometer for best accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember, the steak will continue to cook slightly during resting.
Can this recipe be doubled for a larger crowd?
Definitely! Just use a larger pan or work in batches to avoid overcrowding. The cream sauce can be made in larger quantities with proportional ingredient adjustments and will taste just as amazing.
Final Thoughts
This Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is one of those dishes that feels truly special without overly complicated steps. It’s a perfect way to bring a touch of gourmet elegance to your home table and create memorable meals filled with joy and flavor. I can’t wait for you to try it and share the magic with your loved ones!
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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 elegant dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich, creamy sauce, perfect for a special occasion or indulgent dinner.
Ingredients
Steak
- 4 filet mignon steaks
- Salt and pepper, to taste
- 2 tablespoons butter (divided)
Seafood and Sauce
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Season and cook steaks: Season the filet mignon steaks generously with salt and pepper. In a skillet, heat 1 tablespoon of butter over medium-high heat. Cook the steaks for 4-5 minutes per side or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest to retain their juices.
- Sauté garlic and seafood: In the same skillet, add the remaining 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Add the peeled and deveined shrimp along with the chopped lobster meat. Cook for 3-4 minutes until the shrimp are pink and opaque. Remove the seafood and set aside.
- Prepare the cream sauce: Deglaze the skillet by pouring in the vegetable or chicken broth, scraping the browned bits off the bottom of the pan to infuse flavor. Stir in the heavy cream and simmer for 3-5 minutes until the sauce thickens slightly. Return the cooked shrimp and lobster to the skillet to warm through in the sauce.
- Plate and serve: Arrange the rested filet mignon steaks on serving plates. Spoon the warm shrimp and lobster cream sauce generously over the steaks. Garnish with freshly chopped parsley and serve immediately.
Notes
- Letting the steak rest after cooking allows the juices to redistribute, keeping the meat tender and juicy.
- Use fresh seafood for the best flavor and texture in the cream sauce.
- If preferred, chicken broth can be substituted with vegetable broth for a lighter taste.
- Adjust seasoning with additional salt and pepper after the sauce is prepared as needed.
- This dish pairs beautifully with a side of roasted vegetables or creamy mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
