If you’re craving a dish that combines elegance and rich, luxurious flavors, this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is an absolute showstopper. It brings together tender, juicy filet mignon steaks and the delicate sweetness of shrimp and lobster, all enveloped in a velvety, fragrant cream sauce that elevates every bite. This recipe is perfect for special dinners where you want to impress without spending hours in the kitchen. Let me walk you through creating this indulgent masterpiece that your taste buds will thank you for.
Ingredients You’ll Need
The magic of the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe lies in its straightforward, high-quality ingredients. Each plays a key role in building layers of flavor and pleasing textures that make this dish unforgettable.
- Filet mignon steaks (4 x 6 oz): Choose tender cuts to ensure melt-in-your-mouth texture.
- Salt and freshly ground black pepper: Essential for enhancing and balancing the flavors.
- Olive oil (2 tablespoons): Adds a subtle fruity aroma and perfect searing medium for steaks.
- Shallots (1/2 cup, finely chopped): Bring a mild, sweet onion note that deepens the sauce’s character.
- Garlic cloves (2, minced): Infuse the sauce with just the right punch of earthiness.
- Shrimp (4 ounces, peeled and deveined): Offer a tender seafood freshness to complement the beef.
- Lobster meat (4 ounces, chopped): Contribute luxurious sweetness and texture contrasts.
- Chicken broth (1/2 cup): Serves as the flavorful liquid base to build your sauce.
- Heavy cream (1 cup): Creates that silky richness that ties everything together.
- Fresh thyme leaves (1 tablespoon): Add a subtle herbaceous note that brightens the sauce.
- Unsalted butter (1 tablespoon): Used to finish the sauce with a glossy, velvety texture.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Perfectly Seared Filet Mignon
Start by seasoning your filet mignon steaks generously with salt and freshly ground black pepper to bring out their natural flavor. Heat the olive oil in a skillet over medium-high heat until it’s shimmering but not smoking. Carefully sear the steaks for about 4 to 5 minutes on each side; this locks in their juices and creates that beautiful crust. Once done, transfer your steaks to a warm plate and tent loosely with foil to keep them cozy while you prepare the sauce.
Step 2: Sautéing Shallots, Garlic, Shrimp, and Lobster
Using the same skillet, sauté the finely chopped shallots and minced garlic over medium heat for about 2 minutes until fragrant and translucent. Now it’s time to introduce the seafood—add the peeled, deveined shrimp and chopped lobster meat. Cook them just until they turn opaque, signaling they’re perfectly tender yet still juicy. This step infuses the pan with delightful seafood aromas that will soon blend into the sauce.
Step 3: Building the Creamy Sauce
Pour in the chicken broth, carefully scraping the bottom of the skillet to lift and dissolve all those flavorful browned bits stuck to the pan. Then stir in the heavy cream along with the fresh thyme leaves. Let the sauce gently simmer for 3 to 4 minutes, allowing it to thicken slightly and for the flavors to marry beautifully.
Step 4: Finishing Touches to the Sauce
Remove the skillet from the heat and whisk in the unsalted butter. This final addition melts smoothly into the sauce, giving it that luscious, velvety finish that coats every element with richness. Give the sauce a taste and adjust seasoning with salt and pepper if needed.
Step 5: Serving Your Culinary Masterpiece
Carefully spoon the warm shrimp and lobster cream sauce generously over the seared filet mignon steaks. Serve immediately to enjoy the contrast of hot, tender meat and decadent sauce in every bite. This step completes your perfect Filet Mignon with Shrimp and Lobster Cream Sauce Recipe dinner experience.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
To elevate presentation and add fresh flavor bursts, sprinkle a few sprigs of fresh thyme or a small handful of finely chopped parsley over the plated dish. A light drizzle of extra virgin olive oil on top just before serving can add a glossy lash of flavor and enhance mouthfeel elegantly.
Side Dishes
Pair this indulgent main with creamy mashed potatoes or buttery garlic mashed cauliflower to soak up every bit of that luscious cream sauce. Roasted asparagus or sautéed green beans bring vibrant color and a crisp, fresh contrast to the rich components.
Creative Ways to Present
Present your filet mignon steaks on warm plates with the shrimp and lobster cream sauce artfully draped over and a side of colorful vegetables for a restaurant-style feel. Using a ring mold to neatly shape mashed potatoes on the side can add a refined touch perfect for special dinners or celebrations.
Make Ahead and Storage
Storing Leftovers
Any leftover filet mignon steaks with shrimp and lobster cream sauce should be cooled to room temperature and stored in airtight containers in the refrigerator. For best texture and flavor, consume within two days to enjoy the freshness and richness fully.
Freezing
While you can freeze the steak and sauce separately, it’s best to freeze only the sauce if planning ahead. The cream sauce freezes well in airtight containers, but the filet mignon might lose some of its tender texture after thawing and reheating.
Reheating
Reheat your leftovers gently on the stovetop over low heat, stirring frequently to prevent the cream sauce from breaking. If needed, add a splash of broth or cream to refresh the sauce. Avoid microwaving to preserve texture and flavor integrity as much as possible.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, other cuts like ribeye or sirloin can be used. Keep in mind that cooking times and textures will vary, and those cuts might bring a different flavor profile.
Is it possible to make this dish dairy-free?
You can swap heavy cream and butter with coconut cream and non-dairy butter substitutes, but note that the sauce’s texture and taste will change slightly. Experiment to find the balance that suits your preference.
How do I know when the seafood is cooked perfectly?
Shrimp and lobster meat should be opaque and firm but not rubbery. They cook quickly, usually just minutes, so watch carefully to avoid overcooking—they’ll continue to warm slightly in the sauce after removing from heat.
Can I prepare parts of this dish ahead of time?
You can chop your shallots, garlic, shrimp, and lobster up to a day in advance and keep them refrigerated. Cooking the steaks fresh is best, but you can have everything else prepped to speed things along on the day you cook.
What wine pairs well with the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe?
Pair this rich dish with a full-bodied white like Chardonnay or a light, fruity red such as Pinot Noir. Both will complement the buttery cream sauce and delicate seafood without overpowering the beef.
Final Thoughts
This Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is truly a culinary treasure that blends surf and turf into one unforgettable plate. Its combination of tender steak, succulent seafood, and luscious cream sauce is guaranteed to impress your family and friends. Don’t hesitate to give this recipe a try—you’ll savor every bite and look forward to recreating it for years to come.
Print
Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A decadent surf-and-turf dish featuring tender filet mignon steaks topped with a rich lobster and shrimp cream sauce infused with fresh thyme and shallots, perfect for an elegant dinner.
Ingredients
Steak
- 4 (6-ounce) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 1/2 cup finely chopped shallots
- 2 garlic cloves, minced
- 4 ounces shrimp, peeled and deveined
- 4 ounces lobster meat, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon unsalted butter
Instructions
- Season and cook steaks: Season the filet mignon steaks generously with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 4-5 minutes per side until they reach your desired doneness. Transfer steaks to a plate and cover them to keep warm.
- Sauté aromatics and seafood: In the same skillet, add the finely chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant. Add the peeled and deveined shrimp along with the chopped lobster meat, cooking until the seafood turns opaque and is just cooked through.
- Deglaze and simmer sauce: Pour in the chicken broth, using a spatula to scrape up any browned bits from the skillet’s bottom for extra flavor. Stir in the heavy cream and fresh thyme leaves, then let the sauce simmer gently for 3-4 minutes until slightly thickened.
- Finish sauce: Remove the skillet from heat and stir in the unsalted butter until the sauce becomes smooth and velvety.
- Serve: Spoon the luxurious lobster and shrimp cream sauce generously over the cooked filet mignon steaks and serve immediately for an elegant and indulgent meal.
Notes
- Filet mignon cooks quickly; use a meat thermometer for perfect doneness (130°F for medium-rare).
- Using fresh seafood enhances the flavor, but frozen seafood can be substituted if needed.
- Adjust seasoning of the sauce with salt and pepper to taste before serving.
- Serve with sides like roasted vegetables or mashed potatoes to complement the richness.
