When it comes to indulgent, show-stopping meals, nothing quite compares to the luxury of filet mignon paired with shrimp and a decadent lobster cream sauce. This dish elevates the concept of surf and turf to a whole new level. The tender, juicy filet mignon complements the delicate flavors of shrimp, while the rich lobster-infused cream sauce ties the entire dish together with finesse.
Whether you’re planning a romantic dinner, a holiday celebration, or simply treating yourself to something extraordinary, this recipe is guaranteed to impress. Not only does it deliver an explosion of flavor, but its stunning presentation makes it worthy of the fanciest restaurant menus. Best of all, you can achieve this restaurant-quality meal in the comfort of your own kitchen.
This comprehensive guide will walk you through every detail, ensuring you nail the recipe from start to finish.
Why You Should Try This Recipe
Filet mignon is prized for its unmatched tenderness, making it a favorite for steak lovers worldwide. Paired with the sweet succulence of shrimp and the umami richness of lobster cream sauce, it’s the ultimate indulgence. The buttery texture of the steak, the fresh, briny shrimp, and the creamy decadence of the sauce create a harmonious flavor profile that is both comforting and luxurious.
For those who love experimenting with classic steakhouse dishes, this is an opportunity to bring gourmet cooking home. It’s easier than you might think, and with this guide, you’ll master the art of creating this dish to wow your family and friends.
Ingredients: What You’ll Need
For the Filet Mignon
- 4 filet mignon steaks (6–8 ounces each, trimmed to perfection)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper, to taste
For the Shrimp
- 12 large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
For the Lobster Cream Sauce
- 1 cup cooked lobster meat, chopped into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
- 1 teaspoon fresh parsley, chopped (for garnish)
Kitchen Equipment You’ll Need
- Cast iron skillet (or any oven-safe skillet)
- Tongs
- Small saucepan
- Meat thermometer (for perfect doneness)
- Whisk
- Serving plates for an elegant presentation
Step-by-Step Directions
Step 1: Prepping the Filet Mignon
- Bring to Room Temperature: Remove the steaks from the refrigerator 30 minutes before cooking. This ensures even cooking throughout.
- Season Generously: Pat the steaks dry with a paper towel. Sprinkle a generous amount of salt and freshly ground black pepper on both sides.
- Preheat Oven: Set your oven to 400°F (200°C) to finish the steaks after searing.
Step 2: Searing the Steaks
- Heat olive oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.
- Sear the steaks for 2–3 minutes per side until they develop a golden-brown crust.
- Reduce the heat slightly and add butter, crushed garlic, and rosemary sprigs to the skillet.
- Baste the steaks by spooning the melted butter over them for an extra layer of flavor.
Step 3: Finishing the Steaks in the Oven
- Transfer the skillet to the preheated oven.
- Cook for 5–8 minutes, depending on your preferred level of doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Remove the steaks from the oven, tent with foil, and let rest for 5–10 minutes. Resting is crucial to allow the juices to redistribute.
Step 4: Preparing the Shrimp
- Heat olive oil and butter in a separate skillet over medium heat.
- Toss the shrimp with smoked paprika, salt, and pepper.
- Cook the shrimp for 1–2 minutes per side until pink and opaque. Be careful not to overcook. Set aside.
Step 5: Creating the Lobster Cream Sauce
- Using the same skillet as the shrimp, melt butter over medium heat.
- Sauté minced shallot and garlic until fragrant and translucent, about 2 minutes.
- Deglaze the skillet with white wine, scraping up any browned bits. Simmer until the wine reduces by half.
- Stir in heavy cream and simmer for 5 minutes, stirring occasionally.
- Add Parmesan cheese and whisk until melted.
- Fold in lobster meat and squeeze in fresh lemon juice. Season with salt and pepper to taste.
Step 6: Plating the Dish
- Arrange the filet mignon steaks on warm plates.
- Top each steak with 3 shrimp.
- Drizzle the luxurious lobster cream sauce generously over the top.
- Garnish with fresh parsley and serve immediately.
Serving Suggestions
To complement the richness of this dish, consider pairing it with sides like:
- Creamy garlic mashed potatoes
- Buttered asparagus or green beans
- A crisp, tangy arugula salad with lemon vinaigrette
- Crusty garlic bread for sauce-dipping
For wine lovers, a full-bodied red wine like Cabernet Sauvignon or a creamy Chardonnay will enhance the flavors beautifully.
Timing and Serving
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Recipe Variations
- Swap the Seafood: If lobster isn’t readily available, try using crab meat or scallops in the cream sauce.
- Add a Spicy Kick: Sprinkle a pinch of cayenne pepper into the cream sauce for a subtle heat.
- Vegetarian Option: Replace the filet mignon with a hearty grilled portobello mushroom and swap shrimp with artichoke hearts.
- Low-Carb Adaptation: Serve the dish over cauliflower mash or zoodles (zucchini noodles) for a keto-friendly version.
Storage and Reheating
Storing Leftovers
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
Reheating Tips
- Reheat the filet mignon in a preheated 250°F oven until warm. Avoid using a microwave, as it can dry out the steak.
- Warm the lobster cream sauce gently in a saucepan over low heat, adding a splash of cream to restore its silky texture.
FAQs About Filet Mignon with Shrimp and Lobster Cream Sauce
1. Can I use frozen shrimp and lobster?
Absolutely! Just thaw them completely before cooking, and pat them dry to prevent excess moisture.
2. What’s the best cut of beef to use if I don’t have filet mignon?
Tenderloin medallions or ribeye steaks are excellent substitutes.
3. What type of wine pairs best with this dish?
A full-bodied red wine like Merlot or a crisp white wine like Sauvignon Blanc enhances the flavors beautifully.
4. Can I prepare the lobster cream sauce ahead of time?
Yes, you can make it up to 24 hours in advance. Reheat gently over low heat and whisk in extra cream if needed.
5. What’s the secret to a perfectly cooked steak?
Use a meat thermometer for accuracy, and let the steak rest after cooking to retain its juices.
6. Can I grill the steaks instead?
Certainly! Sear them on high heat for 3–4 minutes per side, then finish over indirect heat until desired doneness.
7. What non-alcoholic substitute can I use for wine in the sauce?
Replace the wine with chicken stock and a splash of white vinegar or lemon juice for acidity.
8. Can I make this dish dairy-free?
Substitute the butter with olive oil and use coconut cream instead of heavy cream for the sauce.
9. How do I avoid overcooking shrimp?
Shrimp cook quickly—just 1–2 minutes per side until they turn pink and opaque.
10. What side dishes go best with this recipe?
Mashed potatoes, roasted vegetables, or a light salad with citrus dressing are ideal accompaniments.
Conclusion
Filet Mignon with Shrimp and Lobster Cream Sauce isn’t just a meal; it’s an experience. It combines sophistication with indulgence, perfect for those moments when you want to celebrate life’s special occasions or simply pamper yourself with gourmet flavors.
This recipe is your gateway to mastering a restaurant-worthy dish that’s as enjoyable to prepare as it is to eat. The tender filet mignon, succulent shrimp, and rich lobster sauce will leave your guests in awe. So grab your apron, set the table, and get ready to bask in the glow of culinary triumph! 🥂