Filet Mignon with Shrimp and Lobster Cream Sauce

This Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious meal that pairs the tenderness of perfectly cooked steak with the decadence of a seafood cream sauce. I like to make it when I want something rich, elegant, and indulgent, yet straightforward enough to pull off at home for a special evening.

Why You’ll Love This Recipe

I love how this dish balances the richness of filet mignon with the delicate flavor of shrimp and lobster. The cream sauce, infused with garlic and a touch of white wine, ties everything together into a restaurant-worthy experience. It feels fancy without being complicated, making it ideal for a date night, anniversary, or anytime I want to wow a guest—or just treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Filet mignon steaks
• Shrimp, peeled and deveined
• Lobster meat, chopped
• Heavy cream
• Butter
• Garlic, minced
• White wine (optional)
• Fresh parsley, chopped
• Salt and pepper

Directions

I start by seasoning the filet mignon with salt and pepper. In a hot skillet with butter or oil, I sear the steaks for about 4–5 minutes per side for medium-rare. After cooking, I let them rest under foil to stay warm and juicy.

Using the same skillet, I melt more butter and sauté the garlic until it’s fragrant. I then add the shrimp and lobster, cooking just until the shrimp turn pink and the seafood is warmed through. I take it all out of the pan and set it aside.

To make the cream sauce, I deglaze the skillet with a splash of white wine, scraping up the flavorful bits from the pan. I pour in the heavy cream and let it simmer gently for about 5–7 minutes until thickened. I then return the shrimp and lobster to the sauce and stir to combine, letting it warm through for a few more minutes.

To serve, I place each filet mignon on a plate and generously spoon the creamy shrimp and lobster sauce over the top. A sprinkle of chopped fresh parsley finishes the dish beautifully.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Sometimes I swap the lobster for crab meat if I want a different seafood note. When I don’t have white wine, I use chicken broth as a substitute. For added richness, I stir in a tablespoon of grated Parmesan into the cream sauce. And when I want something more herbaceous, I add a touch of fresh thyme or tarragon to the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I do it gently on the stovetop or in the microwave, adding a splash of cream if the sauce needs loosening. I don’t recommend freezing this dish, as the cream sauce and seafood are best enjoyed fresh.

FAQs

Can I use frozen shrimp and lobster?

Yes, I use frozen seafood when fresh isn’t available—just make sure it’s fully thawed and well-drained before cooking.

What sides go well with this dish?

I like serving it with creamy mashed potatoes, steamed asparagus, or roasted green beans to keep the meal balanced and elegant.

Do I need to use white wine in the sauce?

Not at all. I’ve used chicken broth or even a splash of lemon juice to deglaze the pan—it still comes out delicious.

How can I tell when the steak is done?

I go by internal temperature: 130°F for medium-rare, 140°F for medium. I always let the steak rest to keep it juicy.

Can I make the sauce ahead of time?

I prefer making the sauce fresh, but I’ve made it an hour or two in advance and reheated it gently before serving with great results.

Conclusion

This Filet Mignon with Shrimp and Lobster Cream Sauce is the kind of dish I turn to when I want something unforgettable. It’s rich, satisfying, and tastes like something straight out of a fine dining restaurant. Whether it’s for a special dinner or just a way to spoil myself, I always come back to this one—it never disappoints.

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