This Filet Mignon with Shrimp and Lobster Cream Sauce is an exquisite dish that brings together tender steak and rich seafood flavors. Start by seasoning and cooking the filet mignon to perfection. In the same skillet, sauté garlic, shrimp, and lobster, then prepare a luxurious cream sauce by deglazing with white wine and adding heavy cream. Serve the filet mignon topped with the shrimp and lobster cream sauce, garnished with fresh parsley. Perfect for a gourmet dinner, this dish pairs well with mashed potatoes or steamed vegetables.
This Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that combines tender steak with rich seafood flavors. Perfect for a special occasion or a fancy dinner at home, this recipe is sure to impress.
INGREDIENTS
- Filet mignon steaks: Choose high-quality, tender cuts of filet mignon for the best results.
- Shrimp, peeled and deveined: Fresh shrimp work best, but you can use frozen shrimp if necessary; just ensure they are fully thawed.
- Lobster meat, chopped: You can use fresh or canned lobster meat; just make sure it’s well-drained and chopped into bite-sized pieces.
- Heavy cream: This will form the base of your rich and creamy sauce.
- Butter: Adds flavor and helps cook the steaks and seafood.
- Garlic, minced: Fresh garlic adds a wonderful aroma and depth of flavor to the dish.
- White wine (optional): Use a dry white wine for deglazing the skillet; it enhances the sauce’s flavor.
- Fresh parsley, chopped: Adds a touch of color and freshness as a garnish.
- Salt and pepper: Essential for seasoning the steaks and the sauce to taste.
INSTRUCTIONS
- Step 1:
- Prepare the Filet Mignon: Season the filet mignon steaks generously with salt and pepper on both sides. In a large skillet, heat a tablespoon of butter or oil over medium-high heat. Once the skillet is hot, add the steaks and cook them to your desired doneness. For medium-rare, cook for about 4-5 minutes on each side. Adjust the cooking time according to your preference. After cooking, remove the steaks from the skillet and let them rest on a plate, tented with aluminum foil to keep them warm.
- Step 2:
- Cook the Shrimp and Lobster: In the same skillet, add another tablespoon of butter and sauté the minced garlic until it becomes fragrant, about 30 seconds. Add the shrimp and chopped lobster meat to the skillet. Cook until the shrimp turn pink and opaque, which should take about 3-4 minutes. Be careful not to overcook the seafood. Remove the shrimp and lobster from the skillet and set them aside.
- Step 3:
- Make the Cream Sauce: Deglaze the skillet with a splash of white wine, if using, scraping up any browned bits from the bottom of the pan. This adds depth to the sauce. Add the heavy cream to the skillet and bring it to a gentle simmer. Let the cream reduce and thicken, stirring occasionally, for about 5-7 minutes. Return the cooked shrimp and lobster to the skillet, allowing them to warm through in the sauce for an additional 2-3 minutes.
- Step 4:
- Assemble the Dish: Place the rested filet mignon steaks on serving plates. Generously spoon the shrimp and lobster cream sauce over each steak. The sauce should cover the steaks and drip down the sides, creating an appetizing presentation. Garnish with freshly chopped parsley for a burst of color and freshness.
- Step 5:
- Serve: This luxurious Filet Mignon with Shrimp and Lobster Cream Sauce is best enjoyed with a side of creamy mashed potatoes or steamed vegetables. The richness of the sauce pairs perfectly with simple sides, making it a well-rounded and satisfying meal.
Serving and Storage Tips
- Serve the filet mignon immediately after plating to ensure the steak remains tender and the sauce stays warm.
- Pair the dish with creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
- For a gourmet touch, garnish with a sprig of fresh parsley or a drizzle of truffle oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to maintain the sauce’s consistency.
Helpful Notes
- Variation: Substitute the lobster with crab meat for a different twist on the seafood sauce.
- Substitution: If you don’t have white wine, you can use chicken broth to deglaze the skillet.
- Tip: For an extra rich sauce, add a tablespoon of grated Parmesan cheese while the cream is simmering.
Tips from well-known chefs
- Chef Gordon Ramsay suggests resting the steak after cooking to allow the juices to redistribute, resulting in a more flavorful and tender filet.
- Chef Julia Child recommends using fresh herbs like parsley to enhance the dish’s presentation and flavor.
- Chef Thomas Keller advises against overcooking the shrimp to maintain their delicate texture.