Filet Mignon with Shrimp and Lobster Cream Sauce

Why You’ll Love This Recipe

This recipe is a true crowd-pleaser that balances land and sea in the most delicious way. The filet mignon is tender and full of flavor, while the creamy seafood sauce adds richness and a touch of decadence. Despite its gourmet appeal, the recipe is easy to follow and doesn’t require advanced cooking skills. It’s a fantastic choice for date nights, holiday dinners, or any time you want to enjoy a five-star meal without leaving the house.

Ingredients

• 4 pieces filet mignon steaks

• 0.5 pound large shrimp, peeled and deveined

• 0.5 pound lobster meat, chopped

• 2 tablespoons olive oil

• 0.25 cup butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• 0.5 cup chicken broth

• 0.5 cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

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

Directions

1. Preheat your grill or skillet to high heat.

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

3. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from heat and let the steaks rest while you prepare the sauce.

4. In a large skillet, heat the olive oil over medium-high heat.

5. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.

6. In the same skillet, add the butter and garlic. Sauté for about 1 minute until fragrant.

7. Add the lobster meat and cook for 2-3 minutes, or until heated through.

8. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.

9. Add the Parmesan cheese and stir until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.

10. Return the cooked shrimp to the skillet, stirring to coat in the sauce.

11. Serve each filet mignon topped with generous spoonfuls of the shrimp and lobster cream sauce. Garnish with chopped fresh parsley.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Swap the seafood: If you can’t find lobster, you can use crab meat or scallops instead.

• Add heat: A pinch of red pepper flakes or cayenne can give the cream sauce a spicy kick.

• Cheese twist: Swap Parmesan for Gruyère or Pecorino for a different flavor profile.

• Grill alternative: If you don’t have a grill, you can sear the steaks in a hot cast iron skillet and finish them in the oven.

Storage/Reheating

• Storage: Store leftover filet and sauce separately in airtight containers in the refrigerator for up to 2 days.

• Reheating: Reheat gently over low heat in a skillet. Add a splash of cream or broth to loosen the sauce if needed. Avoid microwaving the filet to prevent overcooking.

FAQs

What cut of steak is best for this recipe?

Filet mignon is ideal for its tenderness, but you could also use sirloin or ribeye if preferred.

Can I make the sauce ahead of time?

Yes, the lobster cream sauce can be made ahead and gently reheated before serving. Add a little cream or broth if it thickens too much.

Do I need to use fresh lobster?

Fresh lobster is best, but frozen lobster meat can be used. Thaw it fully and pat it dry before cooking.

How do I know when the filet mignon is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Always let the steak rest before serving.

Can I use milk instead of heavy cream?

Heavy cream is preferred for richness and thickness. Milk can be used, but the sauce may be thinner and less flavorful.

What sides go well with this dish?

Mashed potatoes, asparagus, or roasted vegetables pair beautifully with this surf-and-turf entrée.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free, but always check labels to be sure.

Can I cook the filet entirely in a skillet?

Absolutely. Sear the steaks on high heat for 3-4 minutes per side, then finish in a 400°F oven until desired doneness.

Can I substitute the Parmesan cheese?

Yes, you can use Romano or Asiago cheese, though the flavor will be slightly different.

How long should I rest the steak before serving?

Let the filet rest for about 5 minutes after cooking to allow the juices to redistribute.

Conclusion

Filet Mignon with Shrimp and Lobster Cream Sauce is an elevated, indulgent dish that’s surprisingly simple to prepare. With tender steak, succulent seafood, and a rich, velvety sauce, it’s a meal that brings fine dining to your dinner table. Perfect for holidays, celebrations, or romantic evenings, this recipe proves that gourmet cooking doesn’t have to be complicated. Treat yourself and your loved ones to a luxurious meal you’ll remember long after the last bite.