Filet Mignon with Shrimp and Lobster Cream Sauce – A Decadent Surf & Turf Dinner

Introduction

If you’re looking to serve a show-stopping, indulgent meal at home, filet mignon with shrimp and lobster cream sauce is the ultimate choice. This elevated surf and turf recipe combines tender, perfectly seared filet mignon with succulent shrimp and a velvety cream sauce infused with lobster flavor.

It’s rich, elegant, and tastes like it came straight from a fine dining restaurant — but it’s surprisingly achievable in your own kitchen. Whether you’re planning a romantic date night, a celebration dinner, or a holiday meal, this dish delivers big flavor and luxurious textures with every bite.

Ingredients Overview

This recipe may sound fancy, but the ingredients are straightforward and high-quality. Here’s a breakdown of what you’ll need and how each component plays a role:

Filet Mignon:

• Beef tenderloin steaks (filet mignon cuts): 6–8 oz per portion is ideal

• Salt & freshly cracked black pepper: Essential for seasoning

• Olive oil & butter: For a flavorful sear and basted finish

• Fresh rosemary or thyme (optional): Adds an herbaceous note during searing

Seafood:

• Shrimp (peeled and deveined): Medium or large size, tail-on for presentation

• Lobster (claw meat or tail, cooked): Use fresh, frozen, or high-quality canned lobster meat

Cream Sauce Base:

• Butter: Adds richness to the sauce

• Garlic & shallot: Aromatic base

• Dry white wine or seafood stock: Deglazes and adds depth

• Heavy cream: Creates a silky, luxurious texture

• Parmesan (optional): Adds umami and body

• Paprika or cayenne (optional): For subtle warmth

• Lemon juice: Brightens the sauce

Garnish:

• Chopped parsley or chives

• Lemon wedges for serving

Step-by-Step Instructions

1. Prepare the Filet Mignon

Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature.

Season generously with salt and pepper on both sides.

Heat a cast iron skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once hot, add steaks.

Sear for 3–4 minutes per side, depending on thickness and desired doneness. Baste with butter and herbs in the last minute.

• Medium rare: internal temp ~130°F (54°C)

• Medium: ~140°F (60°C)

Transfer steaks to a plate, tent with foil, and let rest while making the sauce.

2. Sauté the Shrimp

In the same skillet, melt 1 tbsp butter. Add shrimp and season lightly with salt and pepper.

Cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the filet.

3. Make the Lobster Cream Sauce

Reduce heat to medium. Add 1 more tbsp butter to the skillet along with:

• 1 minced shallot

• 2 cloves garlic, minced

Sauté until soft, about 2 minutes.

Deglaze with ¼ cup white wine or seafood stock. Simmer for 2–3 minutes to reduce slightly.

Stir in:

• ¾ cup heavy cream

• ½ tsp paprika or a pinch of cayenne (optional)

• Salt and pepper to taste

Simmer 3–5 minutes until thickened slightly. Add:

• ½ cup chopped cooked lobster meat

• 2 tbsp grated Parmesan (optional)

• Squeeze of lemon juice

Warm through for 1–2 minutes, then add shrimp back to the sauce.

4. Assemble and Serve

Plate each filet mignon. Spoon shrimp and lobster cream sauce generously over the top.

Garnish with chopped parsley or chives and serve immediately.

Tips, Variations & Substitutions

Tips:

• Use an instant-read thermometer to ensure perfect steak doneness.

• Let the steak rest after cooking to retain juices.

• Don’t boil the cream sauce too hard — simmer gently to keep it smooth.

Variations:

• Add seared scallops for a trio of seafood.

• Use crab meat in place of lobster for a slightly sweeter flavor.

• Add sautéed spinach or mushrooms to the plate for balance.

Substitutions:

• No wine? Use seafood stock or chicken broth.

• No filet? Ribeye or strip steak also work beautifully.

• Dairy-free? Use cashew cream and omit cheese, though texture will differ.

Serving Ideas & Occasions

This dish deserves the full experience — from the plating to the pairings.

Perfect Pairings:

• Garlic mashed potatoes or creamy polenta

• Roasted asparagus, green beans, or broccolini

• A crisp white wine like Chardonnay or dry sparkling wine

• Crusty baguette to soak up the sauce

Serve For:

• Valentine’s Day

• Anniversary dinners

• Holiday entertaining

• Impress-your-guests occasions

Nutritional & Health Notes

This is a rich dish best enjoyed as part of a special meal.

Per Serving (estimate):

• Calories: ~650–750

• Protein: 40–45g

• Fat: 45–50g

• Carbs: ~8–10g

To lighten:

• Use half-and-half instead of cream

• Serve with roasted veggies instead of starch

• Portion sauce modestly

FAQs

Q1: Can I make the sauce ahead of time?

A: Yes — make the cream sauce and store it in the fridge for up to 1 day. Reheat gently before serving.

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Q2: What’s the best lobster to use?

A: Cooked claw or tail meat works well. Use fresh, frozen (thawed), or high-quality canned lobster.

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Q3: Can I cook the steak in advance?

A: You can sear it ahead and finish it in the oven when ready to serve. Avoid overcooking by monitoring internal temp.

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Q4: What’s a good substitute for filet mignon?

A: Ribeye, NY strip, or sirloin will all work — just adjust cooking time based on thickness.

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Q5: Can I make this dairy-free?

A: Yes, with modifications. Use a plant-based butter and cashew cream or oat cream. Omit Parmesan.

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Q6: Is this recipe gluten-free?

A: Yes — as long as your broth and cheese are certified gluten-free.

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Q7: What if I don’t like shrimp?

A: Skip the shrimp and add more lobster, or try seared scallops or crab meat for another surf & turf option.

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