Filet Mignon with Shrimp & Lobster Cream Sauce
Filet Mignon with Shrimp & Lobster Cream Sauce: A Soulful Feast from My Kitchen to Yours
Have you ever had one of those nights where you want to create something special—not just dinner, but a true moment? I still remember the first time I made filet mignon with shrimp & lobster cream sauce. It was a chilly winter evening, the kind where you want to slow down and celebrate life’s simple luxuries with someone you love. The sizzle of tender steaks meeting a hot skillet, the sweet aroma of garlic and herbs, and the sound of laughter around the table—it’s a memory I come back to again and again. If you’re looking for the ultimate surf & turf recipe to sweep your loved ones off their feet (or just treat yourself!), this filet mignon with shrimp & lobster cream sauce is pure magic on a plate.
Why You’ll Adore This Filet Mignon with Shrimp & Lobster Cream Sauce
Let’s be real—sometimes you just want a dinner that feels like a celebration, no excuse needed! Here are a few reasons why I think you’ll absolutely love this recipe:
- It’s next-level indulgent. Juicy filet mignon covered with a rich, creamy lobster sauce is a foodie dream come true.
- Easy enough for a weeknight, luxurious enough for a dinner party. Timing is simple, and everything comes together in one pan.
- Surf & turf, but even better. Sweet shrimp and lobster take this steak dinner above and beyond classic steak recipes.
- Impresses every time. Whether it’s a romantic date night or a family gathering, there’s just something about this dish that makes everyone feel special.
Ingredients You’ll Need for Filet Mignon with Shrimp & Lobster Cream Sauce
Here’s what goes into this show-stopping recipe (plus a few of my personal tips!):
- 2 filet mignon steaks (6–8 oz each): Try to choose center-cut filets for consistent cooking (look for good marbling!).
- Salt & freshly ground black pepper: Freshly cracked pepper gives the best flavor.
- 1 tbsp olive oil: Use a neutral, high-quality oil for searing.
- 1 tbsp butter: Adds richness and helps the steaks caramelize.
- 2 garlic cloves, crushed: Don’t skip the garlic—it’s key for aromatic depth.
- 1 sprig fresh thyme or rosemary (optional): Fresh herbs really elevate the flavor; thyme is my go-to.
- 6–8 large shrimp, peeled & deveined: Fresh or frozen both work; just thaw and pat dry if using frozen.
- 1 tbsp butter (for shrimp): Because butter + seafood = instant luxury.
- 1 garlic clove, minced (for shrimp): Adds another layer of garlicky goodness.
- Salt & pepper (for shrimp): Always season every layer!
- 1/2 cup lobster meat, chopped: Claw meat is tender and sweet (if you can find fresh, even better, but frozen works in a pinch).
- 1 tbsp butter (for sauce): This recipe loves its butter (and so do I!).
- 2 garlic cloves, minced (for sauce): Yes, more garlic—it’s worth it!
- 1 cup heavy cream: This thickens to the silkiest, dreamiest sauce.
- 1/4 cup grated Parmesan cheese: Adds nutty, savory depth to the sauce.
- 1 tsp lemon juice: Just a bit brightens up the flavors.
- Salt & pepper to taste (for sauce): Finish everything to your taste.
- Chopped parsley for garnish: Totally optional, but it looks and tastes so fresh.
Step-by-Step Guide: Making the Perfect Filet Mignon with Shrimp & Lobster Cream Sauce
Let’s break it down together—promise, each step is easier than it sounds! Here’s how I make it:
-
Sear the Filets:
Pat your filet mignon steaks totally dry for the best crust. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high. Sear each steak for 3–4 minutes per side for medium-rare. In the last minute, add butter, crushed garlic, and your sprig of thyme. Tilt the pan and baste the steaks with those pan juices (it’s honestly the secret to the BEST flavor). Let the steaks rest under foil. -
Cook the Shrimp:
Wipe the skillet quickly, then melt butter and sauté minced garlic. Toss in the shrimp—season, and cook 2–3 minutes per side until pink and opaque. Remove and set aside. (Don’t overcook them—they keep warming in the sauce!) -
Make the Lobster Cream Sauce:
In a small saucepan, melt butter and sauté garlic till fragrant. Add in lobster meat, let it cook just a minute (enough to heat through). Pour in heavy cream, Parmesan, lemon juice, salt, and pepper. Simmer gently, stirring often, until slightly thickened (4–5 minutes). Add the cooked shrimp to the sauce. -
Plate & Serve:
Set your filet mignon steaks on plates. Snuggle extra shrimp and generous spoonfuls of lobster cream sauce over the top. Sprinkle parsley, and serve immediately—great with mashed potatoes, asparagus, or even twirled into fresh pasta.
My Secret Tips and Tricks for Filet Mignon with Shrimp & Lobster Cream Sauce Success
After making this surf & turf recipe for years, I’ve picked up a few tricks to guarantee steakhouse results at home:
- Let your steaks come to room temp for 30 minutes. This ensures even cooking.
- Don’t move the steaks too soon—let them sear undisturbed for that golden-brown crust.
- Taste your sauce as you go. Add more lemon for brightness, or a pinch of extra Parmesan for depth.
- Use high-quality seafood. Fresh shrimp and lobster make a big difference (but thawed frozen works on busy weeknights).
- Rest the steaks. Even a five-minute rest keeps them juicy when you slice in.
- Save the pan juices! Drizzle them over your plated steak for that bonus flavor.
Creative Variations and Ingredient Swaps
Let’s be honest—not all dinner plans go exactly as you hoped, so here are my favorite ways to riff on this filet mignon recipe:
- Scallops instead of shrimp: They sear beautifully and pair perfectly with lobster sauce.
- Crab meat swap: Can’t get lobster? Lump crab is a sweet, delicious alternative.
- Lean cuts: Sirloin steaks or even thick-cut pork chops work, too!
- Lighter cream: Substitute half-and-half or coconut cream for a lighter or dairy-free sauce.
- Make it spicy: A pinch of cayenne or crushed red pepper in the sauce adds warmth.
How to Serve and Store Your Filet Mignon with Shrimp & Lobster Cream Sauce
When you serve filet mignon with shrimp & lobster cream sauce, you’re pretty much guaranteed “oohs” and “aahs.” Here’s how I like to do it:
- Serve with: Creamy mashed potatoes, crisp asparagus, or a silky pasta (semantic keywords, right there!). A simple side salad can be a fresh counterpoint.
- Leftovers: Store any remaining steak and sauce in an airtight container in the fridge for up to 2 days. Gently reheat the sauce on the stove (add a splash of cream), and slice cold steak thin for the juiciest texture.
- Freezing: I don’t recommend freezing this creamy sauce, but the cooked filet and shrimp can be frozen separately if needed.
FAQs: Your Top Questions About Filet Mignon with Shrimp & Lobster Cream Sauce Answered
1. Can I make the lobster cream sauce ahead of time?
Absolutely! Prep the sauce up to a day ahead, then gently reheat and add the shrimp right before serving (surf and turf made simple).
2. What’s the best way to tell when filet mignon is done?
I rely on a quick-read thermometer—130°F for that perfect medium-rare. Resting the filet mignon keeps it tender and juicy.
3. Is this dish gluten-free?
Yes, just double-check that your Parmesan and any seafood are gluten-free—filet mignon with shrimp & lobster cream sauce is naturally gluten-free!
4. Can I use frozen shrimp and lobster?
You bet—just thaw and pat dry before cooking. I use frozen seafood all the time for convenience.
5. What’s the easiest side to serve with this surf & turf recipe?
Honestly, buttery mashed potatoes or simple steamed asparagus are hard to beat. They soak up every drop of that decadent lobster cream sauce.
I hope you feel inspired to treat yourself (and your favorite people) to this stunning filet mignon with shrimp & lobster cream sauce. Home cooking doesn’t have to be fussy—it can be generous, delicious, and full of heart. If you try this recipe, let me know how it turns out, or share your own twists below. Happy cooking!
Filet Mignon with Shrimp & Lobster Cream Sauce
Ingredients
Beef & Seafood Ingredients
- 2 pieces filet mignon steaks (6–8 oz each) Choose center-cut filets for consistent cooking.
- 6-8 large shrimp, peeled & deveined Fresh or frozen both work; thaw and pat dry if using frozen.
- 1/2 cup lobster meat, chopped Claw meat is tender and sweet.
Cooking Ingredients
- 1 tablespoon olive oil Use a neutral, high-quality oil for searing.
- 2 tablespoons butter Divided for cooking steak and shrimp.
- 3 cloves garlic Crushed and minced for layers of flavor.
- 1 sprig fresh thyme or rosemary (optional) Fresh herbs elevate the flavor.
- 1 cup heavy cream Thickens to a rich sauce.
- 1/4 cup grated Parmesan cheese Adds nutty, savory depth.
- 1 teaspoon lemon juice Brightens up the flavors.
- to taste salt & pepper Season every layer of the dish.
- chopped parsley for garnish Optional, for a fresh finish.
Instructions
Sear the Filets
- Pat filet mignon steaks dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear each steak for 3-4 minutes per side for medium-rare. In the last minute, add butter, crushed garlic, and thyme to baste the steaks.
- Let the steaks rest under foil.
Cook the Shrimp
- Wipe skillet, then melt butter and sauté minced garlic until fragrant.
- Add shrimp, season and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Lobster Cream Sauce
- In a small saucepan, melt butter and sauté garlic until fragrant.
- Add lobster meat and cook for a minute to heat through.
- Pour in heavy cream, Parmesan, lemon juice, salt, and pepper. Simmer gently, stirring often, until slightly thickened for 4-5 minutes.
- Add the cooked shrimp to the sauce.
Plate & Serve
- Set filet mignon on plates and spoon generous amounts of lobster cream sauce over the top.
- Garnish with chopped parsley and serve immediately with sides.
