Name: Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 (6-ounce) filet mignon steaks; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 garlic cloves, minced; 4 ounces shrimp, peeled and deveined; 4 ounces lobster meat, chopped; 1/2 cup dry white wine; 1 cup heavy cream; 1 tablespoon fresh thyme leaves; 1 tablespoon unsalted butter

Filet Mignon with Shrimp and Lobster Cream Sauce combines melt-in-your-mouth beef, sweet succulent shellfish, and a lusciously rich sauce for a restaurant-worthy meal that’s surprisingly easy to create at home. Each element plays a starring role, coming together for an indulgent surf-and-turf experience that’s perfect for special occasions, a romantic date night, or when you simply want to treat yourself. This dish is a delicious celebration of flavors and textures, guaranteed to impress anyone lucky enough to have a seat at your table.

Ingredients You’ll Need

Filet Mignon with Shrimp and Lobster Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the elegant result fool you—this recipe is all about simple, top-quality ingredients that work in harmony. Every component brings essential flavor, color, or texture to Filet Mignon with Shrimp and Lobster Cream Sauce, resulting in a showstopper without unnecessary fuss.

Filet mignon steaks: Tender and juicy, these center-cut beef medallions are the foundation of the dish—choose the thickest cuts you can find for best results.
Salt and freshly ground black pepper: Enhances natural flavors; seasoning liberally is key for both the steak and the sauce.
Olive oil: A high-quality olive oil develops beautiful sear and flavor on the steaks.
Shallots: Finely chopped shallots bring a gentle, sweet onion flavor to the sauce.
Garlic: Adds aromatic depth that makes the cream sauce pop.
Shrimp: Brings delicate briny sweetness, perfectly complementing the richness of the beef and sauce.
Lobster meat: Luxurious and buttery, lobster elevates the sauce’s decadence and texture.
Dry white wine: Brightens the sauce and deglazes the pan, soaking up all the savory browned bits for extra flavor.
Heavy cream: The mainstay of your sauce, creating a smooth, velvety consistency that binds it all together.
Fresh thyme leaves: Earthy, fragrant, and just the right hint of freshness for this robust dish.
Unsalted butter: Adds silkiness and sheen to finish the sauce—stir it in at the very end for maximum impact.

How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Step 1: Season and Prepare the Steaks

Begin by generously seasoning your filet mignon steaks on both sides with salt and freshly ground black pepper. This step is crucial for enhancing the natural flavors of the steak and building a delicious crust as it cooks, so don’t be shy with the seasoning. Let the steaks sit at room temperature for about 10 minutes—this ensures they cook more evenly and stay ultra-juicy.

Step 2: Sear the Filet Mignon

Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering. Carefully add the steaks and sear for about 4 to 5 minutes on each side for medium-rare—adjust the time slightly if you prefer your steak more or less done. Once seared to your liking, transfer the steaks to a plate and cover loosely with foil to keep them warm and juicy while you work on the sauce.

Step 3: Sauté Shallots and Garlic

Reduce the heat just a touch and add the finely chopped shallots and minced garlic to the same skillet (don’t clean it—you want all those flavorful bits left from the steak). Sauté for about 2 minutes, stirring frequently, until the shallots become translucent and fragrant. This forms the aromatic backbone of your shrimp and lobster cream sauce.

Step 4: Add the Shrimp and Lobster

Add the peeled and deveined shrimp along with the chopped lobster meat to the skillet. Cook, stirring gently, until the seafood just turns opaque—about 2 to 3 minutes. Be careful not to overcook—shrimp and lobster both shine brightest when they’re tender and just cooked through.

Step 5: Deglaze with White Wine

Pour in the dry white wine and use a wooden spoon to scrape up every flavorful browned bit stuck to the bottom of the pan. This is where a ton of flavor lives, and the wine lifts it all into the sauce. Let the wine simmer gently for a minute or two until reduced by about half.

Step 6: Create the Cream Sauce

Stir in the heavy cream and sprinkle in the fresh thyme leaves. Let the mixture simmer gently for about 3 to 4 minutes, stirring occasionally, until it thickens slightly and takes on a lovely golden hue. Adjust seasoning with more salt and pepper if needed, keeping in mind the sauce should be bold and luxurious.

Step 7: Finish and Serve

Remove the skillet from the heat and stir in the unsalted butter until melted and the sauce is glossy. Place your seared filet mignon steaks onto warmed plates, spoon the shrimp and lobster cream sauce generously over the top, and serve immediately for the ultimate surf-and-turf showstopper.

How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce

Garnishes

A sprinkle of fresh thyme leaves or finely chopped chives makes this Filet Mignon with Shrimp and Lobster Cream Sauce look as incredible as it tastes. For an extra burst of color, try a few microgreens or some curled lemon zest—these little touches underline the dish’s elegance and freshness.

Side Dishes

This dish pairs beautifully with simple, understated sides. Think buttery mashed potatoes, crisp green beans, or roasted asparagus—each makes a perfect foundation to soak up every drop of that luscious lobster cream sauce. Add a crusty baguette for a little luxury and to mop up your plate!

Creative Ways to Present

For a truly memorable experience, serve the steak on a warmed platter, sauce artfully spooned over the top, and the shrimp and lobster arranged so that every forkful gets a bit of surf and turf. For dinner parties, consider slicing each filet, fanning the pieces out, and drizzling with sauce for an upscale restaurant-style presentation of Filet Mignon with Shrimp and Lobster Cream Sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers are a rare treat with Filet Mignon with Shrimp and Lobster Cream Sauce. Store any extra steak and sauce in an airtight container in the refrigerator for up to two days. For best results, keep the sauce separate from the steak so the textures remain distinct when you reheat them.

Freezing

While cooked steak freezes well if wrapped tightly, the cream sauce can be tricky, as dairy and seafood don’t always thaw with their original texture. If you need to freeze leftovers, wrap the steak separately and use an airtight container; it’s best to enjoy the sauce freshly made, as freezing may cause it to separate when reheated.

Reheating

Warm the steak gently in a low oven (about 275°F), covered with foil to retain moisture. Reheat the sauce in a small saucepan over low heat, stirring often. If needed, whisk in a splash of cream to restore the sauce’s silkiness—heat gently so the seafood stays tender and the sauce doesn’t break.

FAQs

Can I make the shrimp and lobster cream sauce ahead of time?

You can prepare the sauce a few hours before your meal; just reheat it gently on the stove, stirring often, before serving. To keep the seafood at its best texture, add the shrimp and lobster at the last minute when reheating.

What’s the best wine to use for the sauce?

For Filet Mignon with Shrimp and Lobster Cream Sauce, select a dry white wine with good acidity, like Sauvignon Blanc or Pinot Grigio. Avoid anything too sweet or oaky, as it can overpower the delicate seafood flavors.

How do I know when the filet mignon is cooked perfectly?

A meat thermometer is your best friend; medium-rare is around 130–135°F. Feel for a slight springiness when pressed, and remember the steaks will continue cooking a little after you take them off the heat.

Can I substitute another cut of steak?

Absolutely. Tenderloin or sirloin are good alternatives if filet mignon isn’t available. Just be sure to adjust cooking times, as these cuts can be slightly thicker or thinner.

Is there a way to make the sauce lighter?

You can substitute half-and-half for the heavy cream to reduce richness, though the sauce may not be quite as velvety. For a dairy-free take, use a rich unsweetened coconut milk, but note that it will slightly alter the classic flavor profile.

Final Thoughts

Treat yourself and those you love to an unforgettable meal with Filet Mignon with Shrimp and Lobster Cream Sauce. Each bite is pure luxury, but the process is simple enough for any confident home cook. Set the table, pour a glass of wine, and enjoy making this masterpiece a new tradition in your kitchen!