If you are looking for a dinner that truly impresses, the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is your golden ticket. This luxurious dish combines tender, perfectly cooked filet mignon with succulent shrimp and sweet lobster bathed in a rich, velvety cream sauce. It’s the kind of meal that elevates any occasion, blending surf and turf elements effortlessly while delivering a symphony of flavors and textures that will have your guests raving. Let me take you through everything you need to create this unforgettable dish right in your own kitchen.
Ingredients You’ll Need
This recipe keeps things simple but impactful. Each ingredient plays a crucial role, bringing specific flavors and textures that work beautifully together to create a harmonious and elegant plate.
- 4 filet mignon steaks: The star of the dish, known for tenderness and mild flavor that pairs perfectly with rich sauces.
- 8 large shrimp, peeled and deveined: Adds seafood sweetness and a firm texture that complements the beef.
- 1/2 cup lobster meat, chopped: Brings luxury and a buttery richness that enhances the cream sauce.
- 1 cup heavy cream: The base for the luscious cream sauce, creating that velvety mouthfeel.
- 3 tablespoons butter: Used both for cooking and flavor, adding depth and silkiness.
- 2 cloves garlic, minced: Adds aromatic warmth and a hint of pungency to balance the richness.
- 1/4 cup vegetable or chicken broth: Used to deglaze the pan, capturing all those flavorful browned bits.
- Fresh parsley, chopped: A bright garnish that adds a pop of color and freshness.
- Salt and pepper: Essential seasonings to enhance every flavor component.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Cook the Filet Mignon
Start by generously seasoning your filet mignon steaks with salt and pepper to bring out their natural flavor. Heat a tablespoon of butter in a skillet over medium-high heat until it’s sizzling hot. Carefully add the steaks and sear each side for about 4 to 5 minutes, depending on your preferred doneness. The goal here is to get a beautiful crust on the outside while keeping the inside tender and juicy. Once cooked, let the steaks rest; this helps retain their juices and ensures every bite is succulent.
Step 2: Sauté Shrimp and Lobster
Using the same skillet means you get that wonderful flavor from the steak drippings. Add another tablespoon of butter and throw in your minced garlic, cooking just until fragrant for about a minute to avoid burning. Next, add the shrimp and chopped lobster meat, cooking until the shrimp turns a bright pink and is opaque—usually around 3 to 4 minutes. This step infuses the seafood with buttery garlic goodness and sets the foundation for the cream sauce. Once done, set the seafood mixture aside briefly.
Step 3: Prepare the Lobster Cream Sauce
With the skillet still warm, pour in the vegetable or chicken broth to deglaze the pan. Use a wooden spoon to scrape up every browned bit stuck to the bottom—this is pure flavor gold. Then gently stir in the heavy cream and let it simmer for 3 to 5 minutes, allowing the sauce to thicken beautifully. Return the shrimp and lobster to the pan to warm through in the sauce, melding all those rich flavors together into a velvety finish.
Step 4: Assemble and Serve
Place your rested filet mignon steaks on warm plates and generously spoon over the luxurious shrimp and lobster cream sauce. Don’t forget a sprinkling of fresh chopped parsley for a burst of color and a hint of brightness that cuts through the richness. You’re now ready to serve up a dish that tastes as lavish as it looks.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Bright, fresh parsley is the perfect garnish here—not just for appearance but for a subtle herbal note. If you want to add a little extra flair, a light drizzle of high-quality olive oil or a sprinkle of freshly cracked black pepper can elevate it further. The goal is to enhance without overpowering the delicate balance of flavors.
Side Dishes
This decadent dish pairs wonderfully with simple sides that allow the steak and sauce to shine. Think creamy mashed potatoes, roasted asparagus, or garlicky sautéed spinach. Light, crispy vegetables like green beans almondine or a fresh garden salad also provide a nice textural contrast and refreshing balance.
Creative Ways to Present
For a special occasion, consider plating each filet mignon with a small mound of saffron rice, then ladling the shrimp and lobster cream sauce just so it cascades artistically. You could also present the seafood separately on the side for a “surf and turf” effect that allows guests to enjoy each component individually or together. Using elegant, white dinnerware will help the colors and textures pop for a visually stunning presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the steak and creamy seafood sauce separate if possible to maintain the best texture when reheating.
Freezing
While steak tends to lose some texture when frozen and reheated, you can freeze the shrimp and lobster cream sauce in a sealed container for up to 1 month. Thaw in the refrigerator before gently reheating on the stove to avoid curdling.
Reheating
To reheat, warm the steak gently in a low oven or covered skillet to preserve tenderness. Heat the cream sauce slowly over low heat on the stove, stirring often to keep the sauce smooth and delicious. Avoid microwaving as it can toughen the meat and separate the sauce.
FAQs
Can I use other cuts of steak instead of filet mignon?
Absolutely! While filet mignon is prized for its tenderness, ribeye or sirloin can also work well in this recipe, though the cooking times and textures will vary. Just be sure to adjust for thickness and preferred doneness.
Is lobster meat necessary or can I skip it?
Lobster adds a luxurious depth and sweetness to the cream sauce, but if it’s hard to find or expensive, you can use just shrimp or even scallops for a similar seafood richness. Just keep the cream sauce foundation the same.
What wine pairs best with This dish?
A buttery Chardonnay complements the creamy lobster sauce beautifully, while a light Pinot Noir can balance the richness of the steak. Choose based on your preference, but both enhance the flavors wonderfully.
Can I prepare this recipe for a special occasion?
Yes! In fact, this recipe is perfect for celebrations because it’s both impressive and surprisingly straightforward to make. Just plan your timing so the steaks rest adequately before plating.
How do I know when the filet mignon is cooked to the right doneness?
Use a meat thermometer for the best results—medium rare is about 130°F (54°C). The steaks will continue to cook a bit while resting, so pull them from the pan just shy of your target temperature.
Final Thoughts
Making the Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is like giving yourself a five-star dining experience without leaving home. With just a handful of thoughtful ingredients and straightforward steps, you can create a dish bursting with flavor, elegance, and comfort. I can’t wait for you to try it and watch how this recipe becomes a favorite in your household too.
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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
A luxurious and elegant dish featuring tender filet mignon steaks topped with succulent shrimp and lobster in a rich, creamy sauce. Perfect for special occasions or a gourmet dinner at home.
Ingredients
Steaks and Seafood
- 4 filet mignon steaks
- 8 large shrimp, peeled and deveined
- 1/2 cup lobster meat, chopped
Sauce and Seasoning
- 1 cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup vegetable or chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Cook Steaks: Season filet mignon steaks generously with salt and pepper. Heat 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side, or until they reach your preferred level of doneness. Remove from skillet and let them rest to retain juices.
- Sauté Shrimp and Lobster: In the same skillet, add another tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Add the shrimp and chopped lobster meat and cook until the shrimp turns pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- Create Cream Sauce: Deglaze the skillet by adding vegetable or chicken broth, scraping up the browned bits from the bottom of the pan. Pour in the heavy cream and simmer the sauce for 3-5 minutes until it thickens slightly. Return the shrimp and lobster to the sauce to warm through gently.
- Plate and Serve: Place the rested steaks on serving plates, then spoon the warm shrimp and lobster cream sauce generously over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- Ensure the filet mignon is not overcooked; medium-rare to medium is ideal for tenderness.
- Resting the steaks before serving helps keep them juicy.
- You can substitute lobster meat with crab if lobster is unavailable.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
