Filet Mignon: This dish pairs a tender steak with seafood and a creamy sauce. It feels fancy but is simple to cook at home. If you like rich sauces, you may also enjoy the baked Caesar chicken with creamy Parmesan sauce I link to below: baked Caesar chicken with creamy Parmesan sauce.
why make this recipe
Make this recipe when you want a special meal that is easy to prepare. The steak is rich and juicy. The shrimp add a light seafood bite. The lobster cream sauce ties it all together with a smooth, savory flavor. It looks elegant and tastes like a restaurant dish, but you can make it in one pan and a small saucepan.
how to make Filet Mignon with Shrimp and Lobster Cream Sauce
Cook the steaks first, then the shrimp, and finish with the sauce. Work in the same skillet to keep the flavors. This method pairs well with hearty pasta or a creamy side like the creamy cajun beef spaghetti with triple-cheese Parmesan sauce for a full dinner experience: creamy cajun beef spaghetti with triple-cheese Parmesan sauce.
Ingredients :
- 4 filet mignon steaks (6 oz each)
- Salt & black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 8–12 shrimp, peeled and deveined
- 1 tbsp butter
- 1/2 cup cooked lobster meat, chopped
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/4 cup chicken or seafood broth
- 1 tbsp Parmesan
- Pinch of paprika
- Optional: squeeze of lemon
- Fresh parsley
Directions :
- Prepare the filets: Pat the steaks dry and generously season with salt and black pepper. Heat the olive oil and butter in a heavy skillet over medium-high heat. Sear the steaks for about 3–4 minutes on each side for medium-rare (adjust according to your preferred doneness). Once done, remove them from the skillet and let them rest.
- Cook the shrimp: In the same skillet, add the remaining butter and toss in the shrimp. Season with salt and pepper, then sauté for 2–3 minutes on each side until they turn pink and are cooked through. Remove and set aside.
- Make the lobster cream sauce: In a small saucepan, melt some butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the lobster meat, heavy cream, and broth, letting it simmer gently for 3–5 minutes. Add the Parmesan, paprika, salt, and pepper. Finish off with a squeeze of lemon and sprinkle with chopped parsley, if desired.
- Assemble the dish: Plate your beautifully cooked filet mignon, top it off with the sautéed shrimp, and drizzle with the decadent lobster cream sauce. Serve immediately and enjoy every rich, delicious bite!
how to serve Filet Mignon with Shrimp and Lobster Cream Sauce
Serve the steaks hot with the shrimp on top and sauce poured over. Good sides are mashed potatoes, roasted vegetables, or steamed asparagus. Garnish with chopped parsley and a lemon wedge for brightness.
how to store Filet Mignon with Shrimp and Lobster Cream Sauce
Cool leftovers quickly. Put steak, shrimp, and sauce in an airtight container. Store in the fridge for up to 2 days. Reheat gently on low heat or in the oven covered so the sauce does not separate. Do not freeze cream sauce; it will change texture when thawed.
tips to make Filet Mignon with Shrimp and Lobster Cream Sauce
- Pat the steaks dry so they sear well and form a nice crust.
- Use a heavy skillet for even heat.
- Let steaks rest 5–10 minutes before slicing to keep juices inside.
- Do not overcook shrimp; they turn rubbery when overdone.
- Warm the sauce slowly and taste for salt before serving.
variation (if any)
- Use scallops instead of shrimp for a different seafood flavor.
- Add a splash of white wine to the sauce for more depth.
- Use half-and-half instead of heavy cream for a lighter sauce, but cook a few minutes longer to thicken.
FAQs
Q: Can I make the sauce ahead of time?
A: You can make the sauce earlier the same day. Keep it in the fridge and warm gently before serving.
Q: How do I know when filet mignon is done?
A: Use a meat thermometer. For medium-rare aim for 125–130°F (52–54°C) when removed from heat; it will rise a few degrees while resting.
Q: Can I use frozen lobster meat?
A: Yes. Thaw and drain it well before adding to the sauce to avoid extra water.
Q: What if I like my steak well done?
A: Sear longer or finish in a low oven. Remember filet mignon cooks fast, so check often.
Q: Can I skip the lobster and just make a shrimp cream sauce?
A: Yes. The sauce will still be rich and tasty with just shrimp.
Conclusion
This Filet Mignon with Shrimp and Lobster Cream Sauce is a simple way to make a special meal at home. For another similar idea that pairs steak with a shrimp and lobster sauce, see Steak with Shrimp and Lobster Sauce – Yel’s Kitchen.