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Filet Mignon with Shrimp & Lobster Cream Sauce

A luxurious surf and turf dish featuring juicy filet mignon paired with sweet shrimp and a rich lobster cream sauce.
Course Dinner, Main Course
Cuisine American
Keyword Dinner Party, Filet Mignon, Lobster Cream Sauce, Shrimp Recipe, Surf and Turf
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings
Calories 800kcal

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.

Notes

For best results, let steaks come to room temperature for 30 minutes before cooking. Taste your sauce as you go and adjust seasoning as needed.