If you are craving a dish that brings together the luxurious tenderness of a perfectly cooked filet mignon with the rich, indulgent flavors of seafood, you are in for a treat with this Filet Mignon with Shrimp and Lobster Cream Sauce Recipe. This recipe is an exquisite celebration of surf and turf that combines juicy steaks with succulent shrimp and delicate lobster meat, all enveloped in a velvety cream sauce that will elevate your dining experience to something truly memorable. Whether you’re impressing guests or spoiling yourself on a special occasion, this dish feels like an elegant restaurant meal crafted right in your own kitchen.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward ingredient list. Each component plays a key role in building layers of flavor and texture—from the buttery filet mignon to the sweet crustaceans and the luxurious cream sauce that ties everything together. Here’s what you’ll want to gather before you start cooking:
- 4 filet mignon steaks: Choose thick, high-quality cuts for the best tenderness and flavor.
- 8 large shrimp, peeled and deveined: Fresh or thawed shrimp will add that perfect seafood bite.
- 1/2 cup lobster meat, chopped: Adds a rich, sweet note that pairs wonderfully with the steak.
- 1 cup heavy cream: The base for the luscious sauce that makes this dish unforgettable.
- 3 tablespoons butter: Essential for cooking steaks and Seafood with a silky finish.
- 2 cloves garlic, minced: Provides aromatic depth and subtle pungency.
- 1/4 cup vegetable or chicken broth: Used to deglaze the pan and collect those flavorful browned bits.
- Fresh parsley, chopped (for garnish): Brightens the dish visually and adds a fresh herbaceous touch.
- Salt and pepper, to taste: Simple seasonings to enhance all the flavors.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Cook the Perfect Filet Mignon
Start by generously seasoning your filet mignon steaks with salt and pepper to bring out their natural flavors. Heat one tablespoon of butter in a skillet over medium-high heat until shimmering, then add the steaks. Cook each side for about 4 to 5 minutes, depending on thickness and your preferred doneness. The goal is a beautiful sear with a tender, juicy center. Once cooked, remove the steaks from the pan and let them rest—this step helps the juices redistribute for ultimate tenderness.
Step 2: Sauté Shrimp and Lobster
Using the same skillet, melt another tablespoon of butter to keep all those savory fond bits from the steaks in play. Add the minced garlic and sauté it just until fragrant, about a minute. Toss in the shrimp and chopped lobster meat and cook until the shrimp turn pink and opaque, roughly 3 to 4 minutes. This quick, gentle cooking preserves the seafood’s delicate texture and sweetness. Set the seafood mixture aside while you make the sauce.
Step 3: Create the Creamy Seafood Sauce
Now, it’s time to build the sauce that brings everything together. Pour in the vegetable or chicken broth to deglaze the skillet, scraping the bottom with a wooden spoon to lift up those richly flavored browned bits leftover from cooking. Stir in the heavy cream and simmer gently for 3 to 5 minutes until the sauce thickens and coats the back of a spoon. Return the shrimp and lobster to the pan just to warm them through without overcooking.
Step 4: Plate and Finish the Dish
Place your rested filet mignon steaks on serving plates and generously ladle the luscious shrimp and lobster cream sauce over the top. Sprinkle chopped fresh parsley for a burst of color and an herbaceous lift. Serve immediately and prepare for compliments as your guests savor each decadent bite.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Choosing the right garnishes can make your dish pop visually and flavor-wise. Fresh parsley is the classic choice here because it adds a beautiful contrast of green and a hint of freshness that cuts through the richness of the sauce without overpowering it. For an extra touch of elegance, consider a few lemon zest curls or microgreens for brightness.
Side Dishes
This recipe pairs wonderfully with classic sides that complement both beef and seafood. Creamy mashed potatoes or buttery garlic mashed cauliflower soak up that decadent cream sauce beautifully. For a lighter contrast, try roasted asparagus or green beans tossed with a squeeze of lemon and toasted almonds. Rice pilaf or a simple risotto can also be excellent companions, providing a subtle starch base without competing with the main event.
Creative Ways to Present
If you want to impress, think beyond the plate. Serve the steaks stacked slightly atop one another with the shrimp and lobster sauce drizzled artistically around the edges. Use deep white plates to highlight the colors and textures or serve family style on a large platter with the sauce spooned lavishly over the meat. Adding edible flowers or gold flakes elevates the presentation even further for remarkable dinner parties or celebrations.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The sauce might thicken as it cools—don’t worry, it comes back beautifully when reheated. Aim to enjoy leftovers within 2 to 3 days for the best taste and texture.
Freezing
Freezing this dish is possible but a bit tricky because seafood can change texture when frozen and reheated. If you plan to freeze, store the filet mignon separately from the shrimp and lobster cream sauce in sealed freezer bags or containers, and use within a month. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
To reheat, warm the filet mignon gently in a low oven or on a stovetop pan covered with foil to prevent drying out. Warm the shrimp and lobster cream sauce in a saucepan over low heat while stirring until just heated through. Then combine and serve immediately for the best flavor and texture.
FAQs
Can I use other cuts of steak for the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe?
Absolutely! While filet mignon is prized for its tenderness and mild flavor, tender cuts like ribeye or strip steak can also work well if you prefer a beefier bite. Just adjust cooking times accordingly to your cut’s thickness.
What type of wine pairs well with this dish?
This dish loves a good white wine with enough body to match the cream sauce and seafood, such as Chardonnay or Viognier. For red lovers, a light Pinot Noir can complement the steak without overwhelming the sauce.
Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free broth. Double-check labels on any store-bought broths or substitute with homemade for a safe, delicious option.
Is it okay to substitute heavy cream with a lighter option?
For best results, stick with heavy cream because it thickens and emulsifies to create that rich sauce. You could try half-and-half or a lactose-free cream, but the texture and richness might be less indulgent.
How do I know when the filet mignon is done perfectly?
Use a meat thermometer for precision—aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Rest the steak after cooking to allow juices to redistribute, ensuring it’s juicy and tender.
Final Thoughts
There’s just something utterly special about the combination of a succulent filet mignon with a creamy, flavorful shrimp and lobster sauce. This Filet Mignon with Shrimp and Lobster Cream Sauce Recipe lets you create a restaurant-quality meal in your own kitchen with surprisingly simple steps and ingredients. Give it a try for your next celebration or fancy night in—you won’t regret treating yourself to such a decadent, satisfying dish that’s sure to impress everyone at your table.
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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
This elegant Filet Mignon with Shrimp and Lobster Cream Sauce recipe combines tender, perfectly cooked steaks with succulent shrimp and lobster in a rich, creamy sauce. Ideal for a special occasion or impressive dinner, this dish is easy to prepare with a stovetop method that delivers luxurious flavors in under 30 minutes.
Ingredients
Steak and Seafood
- 4 filet mignon steaks
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
Sauce
- 1 cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and cook steaks: Season the filet mignon steaks generously with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Cook the steaks for 4-5 minutes per side until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest while you prepare the sauce.
- Sauté shrimp and lobster: In the same skillet, melt another tablespoon of butter and sauté the minced garlic for 1 minute until fragrant. Add the shrimp and chopped lobster meat to the skillet, cooking until the shrimp turns pink and opaque, approximately 3-4 minutes. Remove the seafood and set aside.
- Prepare cream sauce: Deglaze the skillet by adding the vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Pour in the heavy cream and let the sauce simmer for 3-5 minutes until it thickens slightly. Return the shrimp and lobster to the sauce to warm through gently.
- Serve: Place the rested filet mignon steaks on serving plates and generously spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley and serve immediately for a decadent meal.
Notes
- Letting the steaks rest after cooking allows the juices to redistribute, ensuring a tender, juicy bite.
- You can substitute lobster meat with crab meat if unavailable, but it will alter the flavor slightly.
- Use fresh parsley for garnish to add a bright, fresh contrast to the rich sauce.
- Adjust seasoning with salt and pepper in the sauce as needed, especially depending on the saltiness of the broth used.
- This dish pairs well with mashed potatoes, steamed vegetables, or a light salad.
