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Filet Mignon with Shrimp and Lobster Cream Sauce

Filet Mignon with Shrimp and Lobster Cream Sauce

A rich and juicy filet mignon paired with sautéed shrimp and a decadent lobster cream sauce, perfect for a special occasion yet easy to prepare at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Filet Mignon and Shrimp
  • 4 pieces filet mignon steaks (6 oz each) Season with salt and pepper.
  • 1 tbsp olive oil For searing the steaks.
  • 2 tbsp butter For searing the steaks.
  • 8–12 pieces shrimp, peeled and deveined Adjust quantity based on preference.
  • 1 tbsp butter For sautéing shrimp.
Lobster Cream Sauce
  • 1/2 cup cooked lobster meat, chopped For the cream sauce.
  • 1 clove garlic, minced For flavor.
  • 1/2 cup heavy cream Base for the sauce.
  • 1/4 cup chicken or seafood broth For the sauce.
  • 1 tbsp Parmesan Adds richness to the sauce.
  • Pinch of paprika For seasoning.
  • 1 squeeze of lemon Optional for brightness.
  • Fresh parsley For garnish.

Method
 

Prepare the Filets
  1. Pat the steaks dry and generously season with salt and black pepper.
  2. Heat the olive oil and 2 tbsp of butter in a heavy skillet over medium-high heat.
  3. Sear the steaks for about 3–4 minutes on each side for medium-rare.
  4. Once done, remove them from the skillet and let them rest.
Cook the Shrimp
  1. In the same skillet, add the remaining butter and toss in the shrimp.
  2. Season with salt and pepper, then sauté for 2–3 minutes on each side until they turn pink and are cooked through.
  3. Remove and set aside.
Make the Lobster Cream Sauce
  1. In a small saucepan, melt some butter over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Stir in the lobster meat, heavy cream, and broth, letting it simmer gently for 3–5 minutes.
  4. Add the Parmesan, paprika, salt, and pepper.
  5. Finish off with a squeeze of lemon and sprinkle with chopped parsley, if desired.
Assemble the Dish
  1. Plate your beautifully cooked filet mignon, top it off with the sautéed shrimp, and drizzle with the decadent lobster cream sauce.
  2. Serve immediately and enjoy every rich, delicious bite!

Notes

Cool leftovers quickly. Store in an airtight container in the fridge for up to 2 days. Reheat gently. Do not freeze cream sauce; it will change texture when thawed.