Filet Mignon with Shrimp and Lobster Cream Sauce

Why You’ll Love This Recipe

This recipe combines the tenderness of filet mignon with the rich, decadent flavors of shrimp and lobster in a creamy sauce. The white wine and lemon juice add a touch of brightness to balance the richness of the cream, while the seafood provides a luxurious twist. It’s an ideal dish for impressing guests or enjoying a memorable meal at home. The best part? It’s easy to make, and the result is restaurant-quality.

Ingredients

• Filet Mignon Steaks: 4 steaks (6-8 oz each)

• Salt and Black Pepper: To taste

• Olive Oil: 2 tbsp

• Unsalted Butter: 1 tbsp

• Shallots: ½ cup, finely chopped

• Heavy Cream: 1 cup

• Lobster Meat: ½ cup, chopped

• Shrimp: ½ cup, peeled and deveined

• White Wine: ¼ cup

• Lemon Juice: 1 tbsp

• Garlic Powder: 1 tsp

• Salt and Black Pepper: To taste

• Fresh Parsley: For garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season filet mignon steaks with salt and pepper on both sides.

2. Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare, or adjust time to desired doneness. Remove from skillet and let rest.

3. In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 2 minutes.

4. Pour in white wine and lemon juice. Cook for 1-2 minutes until reduced slightly.

5. Stir in heavy cream, garlic powder, and season with salt and pepper. Bring to a simmer.

6. Add lobster meat and shrimp to the sauce. Cook until shrimp are pink and lobster is heated through, about 3-4 minutes.

7. Spoon the shrimp and lobster cream sauce over the rested filet mignon steaks. Garnish with fresh parsley.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• If you prefer other seafood, you can substitute the lobster and shrimp with scallops or crab meat.

• Add a splash of brandy or cognac during the deglazing step for a richer flavor.

• For a lighter version, substitute heavy cream with half-and-half or a lower-fat alternative.

Storage/Reheating

• Store any leftovers separately in airtight containers in the refrigerator for up to 2 days.

• Reheat gently in a skillet over low heat to avoid separating the cream.

FAQs

Can I use a different cut of steak?

Yes, you can use other tender cuts like ribeye or strip steak, though the cooking time may vary.

Can I make the sauce ahead of time?

Yes, the sauce can be made a few hours ahead and reheated gently before serving.

What can I serve with this dish?

Roasted vegetables, mashed potatoes, or a fresh salad are great sides to pair with this rich dish.

Can I use frozen shrimp and lobster?

Yes, but make sure to thaw them completely and pat them dry to avoid excess water in the sauce.

How do I know when the steak is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F.

Can I substitute the shallots with onions?

Yes, but shallots provide a milder, sweeter flavor compared to onions.

How do I avoid curdling the cream in the sauce?

Add the cream slowly and stir continuously to prevent curdling.

Is it necessary to rest the steak after cooking?

Yes, resting allows the juices to redistribute, ensuring a tender and juicy steak.

Can I add a little spice to the sauce?

Yes, a pinch of cayenne pepper or red pepper flakes can add a subtle kick.

What wine should I pair with this dish?

A crisp white wine, like Chardonnay or Sauvignon Blanc, pairs beautifully with the rich flavors of the steak and seafood.

Conclusion

Filet Mignon with Shrimp and Lobster Cream Sauce is a show-stopping dish that blends the richness of tender filet mignon with a luxurious seafood sauce. Whether you’re hosting a special occasion or treating yourself to a gourmet dinner, this recipe offers a deliciously indulgent experience. Easy to prepare yet impressive, it’s a perfect way to elevate any meal.

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Filet Mignon with Shrimp and Lobster Cream Sauce

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This Filet Mignon with Shrimp and Lobster Cream Sauce recipe is a luxurious, indulgent dish perfect for special occasions or a fine dining experience at home. Tender filet mignon steaks are topped with a rich and creamy sauce made from shrimp, lobster, and white wine, creating a flavorful and memorable meal. Easy to prepare yet impressive, this dish elevates any dinner and provides an extraordinary dining experience.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Seared, Simmered
• Cuisine: American, Seafood
• Diet: Gluten Free

Ingredients

4 Filet Mignon Steaks (6-8 oz each)

Salt and Black Pepper (to taste)

2 tbsp Olive Oil

1 tbsp Unsalted Butter

½ cup Shallots (finely chopped)

1 cup Heavy Cream

½ cup Lobster Meat (chopped)

½ cup Shrimp (peeled and deveined)

¼ cup White Wine

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

Fresh Parsley (for garnish)

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Instructions

• Season the filet mignon steaks with salt and pepper on both sides.

• Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare, or adjust time for desired doneness. Remove steaks from skillet and let rest.

• In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 2 minutes.

• Pour in white wine and lemon juice. Cook for 1-2 minutes until reduced slightly.

• Stir in heavy cream, garlic powder, and season with salt and pepper. Bring to a simmer.

• Add lobster meat and shrimp to the sauce. Cook until shrimp are pink and lobster is heated through, about 3-4 minutes.

• Spoon the shrimp and lobster cream sauce over the rested filet mignon steaks. Garnish with fresh parsley.

Notes

Feel free to substitute the lobster and shrimp with other seafood like scallops or crab meat.

For a lighter version, use half-and-half or a lower-fat alternative to heavy cream.

Leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent curdling.

Make the sauce ahead of time, but reheat gently before serving.