Filet Mignon with Shrimp and Lobster Cream Sauce

There is something undeniably special about serving filet mignon crowned with a luscious shrimp and lobster cream sauce. This recipe transforms classic steak night into a restaurant-worthy experience right at home. Filet mignon remains tender and juicy, while each bite of seafood adds pure luxury. If you want to impress someone or celebrate a milestone, this is my go-to dish.

Steak and seafood are two of my family’s favorites, and combining them was a game changer. I first cooked this for my partner’s birthday and it instantly became a tradition for our anniversaries.

Ingredients

• Filet mignon steaks: choose cuts with even marbling and a bright red color for best flavor
• Shrimp: peeled and deveined for convenience look for firm fresh shrimp or high-quality frozen options
• Lobster meat: chopped for easy eating see if your local store carries cooked lobster tails for quick prep
• Heavy cream: delivers the richness in the sauce always use full-fat for the creamiest texture
• Butter: essential for searing and building flavor opt for unsalted to better control seasoning
• Garlic: minced finely for aromatic depth fresh garlic works best
• White wine: optional but adds brightness dry varieties like Sauvignon Blanc or Pinot Grigio work well
• Fresh parsley: chopped adds freshness and color use flat-leaf for milder flavor
• Salt and pepper: seasoning is key use flaky sea salt and freshly ground black pepper for best results

Instructions

Season the Steaks:

Pat filet mignon steaks dry with paper towels and season both sides generously with salt and pepper. This draws out moisture and helps create a flavorful crust.

Sear the Filet Mignon:

Heat a heavy skillet over medium-high until hot. Add a tablespoon of butter or oil. Place the filets carefully in the pan and sear for three to four minutes per side for medium rare, adjusting time for your preferred doneness. Move steaks to a plate and let them rest. Resting locks in the juices.

Sauté the Garlic and Seafood:

In the same skillet, reduce heat to medium. Add another tablespoon of butter. Toss in the minced garlic and stir constantly until fragrant, about thirty seconds. Add shrimp and chopped lobster, spreading them in a single layer. Cook shrimp until pink and opaque and lobster is warmed through, about two to three minutes. Remove seafood to a bowl to avoid overcooking.

Deglaze and Make the Sauce:

Return the skillet to medium heat and pour in a splash of white wine if using. Scrape up any browned bits with a wooden spoon—this builds the sauce’s depth. After wine reduces by half in one to two minutes, pour in the heavy cream. Let it gently simmer, stirring often, until thickened to your liking, about four to six minutes.

Finish the Sauce and Plate:

Return shrimp and lobster to the skillet and stir to coat with sauce, simmering briefly until heated. Taste for seasoning and adjust with more salt or pepper if needed. Arrange filet mignon steaks on serving plates and ladle the warm seafood sauce generously over each. Shower with fresh parsley for a burst of color and aroma.

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When I splurge on lobster, I savor every bite. My daughter once called this sauce the best cream sauce ever made, and now she helps stir at the stove every time.

Storage Tips

Any leftovers should be stored in an airtight container in the refrigerator for up to two days. The cream sauce may thicken as it cools, so I add a splash of cream or broth when reheating over low heat to restore its creamy texture. Seafood steaks are best enjoyed freshly cooked, but leftovers make an interesting steak sandwich or reheated over pasta the next day.

Ingredient Substitutions

If lobster is difficult to find, substitute with extra shrimp or try scallops for a different twist. Chicken or beef broth can be used instead of white wine for deglazing. Heavy cream can be replaced by full-fat coconut cream for a dairy-free version, though flavor shifts slightly. Dried parsley works in a pinch but fresh is best for finishing.

Serving Suggestions

I love pairing this dish with garlic mashed potatoes to soak up every drop of sauce. Simple steamed asparagus or sautéed green beans add color and freshness. For a romantic dinner, serve alongside a chilled Chablis or your favorite dry white wine.

Cultural Notes

This elevated surf and turf is an American steakhouse classic. Filet mignon has French roots and represents luxury, while the lush seafood sauce brings a festive touch often found in celebratory meals along the Atlantic coast. The blend of land and sea on one plate always signals something special.

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Making this dish always turns a simple dinner into a memory. Even if it is just for two, lighting a candle and enjoying filet mignon with shrimp and lobster cream sauce feels like celebrating something wonderful.