Indulge in Filet Mignon with Shrimp and Lobster Cream Sauce
Filet Mignon with Shrimp and Lobster Cream Sauce is a fancy-sounding dish that’s actually really comforting and special. It features a tender, juicy filet mignon paired with succulent shrimp and…
Tip: save now, cook later.Filet Mignon with Shrimp and Lobster Cream Sauce is a fancy-sounding dish that’s actually really comforting and special. It features a tender, juicy filet mignon paired with succulent shrimp and a rich, creamy lobster sauce that brings everything together with a smooth, buttery finish. The combination of land and sea in one plate makes this meal feel like a celebration.
I love making this when I want to impress guests or just treat myself because it feels so luxurious without being too complicated. The creamy lobster sauce adds a wonderful touch that makes the steak and shrimp feel extra special. Plus, cooking everything in one pan saves time and fills the kitchen with a delicious aroma that always gets compliments.
For serving, I like pairing this dish with something simple like roasted vegetables or buttery mashed potatoes to soak up all the sauce. It’s one of those meals that invites you to slow down and enjoy every bite. Whenever I make this, it turns any weeknight into a memorable occasion and everyone ends up asking for seconds!
Key Ingredients & Substitutions
Filet Mignon: This cut is prized for its tenderness and rich flavor. If you prefer something leaner or budget-friendly, try sirloin or ribeye. But for a melt-in-your-mouth experience, filet is the best choice.
Shrimp: Fresh or frozen shrimp both work well here. If you need a substitution, scallops or chunks of lobster meat can be great alternatives, keeping that seafood vibe.
Lobster Stock: This is key for the sauce’s flavor. If you don’t have lobster stock, seafood stock or even chicken broth can work. Adding a bit of fish sauce or a splash of white wine can help boost the taste.
Heavy Cream: It makes the sauce rich and smooth. For a lighter option, use half-and-half or coconut cream, though the sauce will be less thick and creamy.
White Wine: Dry white wine adds acidity and depth. If you prefer no alcohol, use extra stock with a splash of lemon juice for brightness.
How Do You Get a Perfect Seared Filet Mignon and Shrimp?
Getting that beautiful golden crust while keeping the inside tender can be tricky. Here’s how I do it:
- Pat the filet dry before seasoning—moisture prevents a good sear.
- Heat your pan until very hot before adding oil; this helps create that crust.
- Cook the steak undisturbed for 3-4 minutes per side for medium-rare. Adjust time based on thickness.
- Let the steak rest 5-10 minutes before serving—this keeps it juicy.
- For shrimp, cook just until they turn pink and opaque, about 2 minutes per side. Overcooking makes them tough.
- Use the same pan for shrimp and sauce for extra flavor from the browned bits left behind.
Equipment You’ll Need
- Heavy skillet or cast-iron pan – perfect for searing steaks evenly and building flavorful sauces.
- Tongs – help you turn the filet mignon and shrimp gently without piercing the meat.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
- Meat thermometer – helps you check the filet’s internal temperature for perfect doneness.
- Small bowl – useful for mixing ingredients like garlic and parsley before adding to the sauce.
Flavor Variations & Add-Ins
- Swap lobster stock for crab or clam broth if you want a different seafood flavor that still pairs well with cream.
- Use scallops instead of shrimp for a delicate, sweet touch alongside the filet mignon.
- Add a handful of chopped fresh tarragon or chives to the sauce for a fresh herbal note that brightens the creaminess.
- Stir in a teaspoon of Dijon mustard into the sauce to add a tangy depth that balances the richness.
Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients You’ll Need:
For the Filet and Shrimp:
- 2 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 10 large shrimp, peeled and deveined (tails on)
- 3 tbsp unsalted butter, divided
For the Lobster Cream Sauce:
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 1/2 cup dry white wine
- 1/2 cup lobster stock (or seafood stock)
- 1 cup heavy cream
- 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp lemon juice
- Optional: a pinch of cayenne pepper or smoked paprika for depth
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20-25 minutes to cook, so you’ll have a delicious, restaurant-quality dish ready in about 35 minutes. It’s perfect for special dinners but quick enough to enjoy any night!
Step-by-Step Instructions:
1. Prepare the Filets:
Pat the filet mignon steaks dry with paper towels, then season both sides generously with salt and freshly ground black pepper. This helps create a nice crust when cooking.
2. Cook the Filets:
Heat olive oil in a heavy skillet over medium-high heat until very hot. Sear the filets for about 3-4 minutes on each side for medium-rare (adjust depending on thickness). Remove the steaks from the skillet, cover loosely with foil, and let them rest while you make the sauce.
3. Cook the Shrimp:
In the same skillet, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and sauté for about 2 minutes on each side until they’re pink and slightly golden. Remove the shrimp and set aside.
4. Make the Lobster Cream Sauce:
In the skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and shallots and sauté until they’re soft and fragrant, about 2-3 minutes. Pour in the white wine and let it simmer until reduced by half, about 3-4 minutes. Add the lobster stock and simmer a bit more until slightly thickened.
Stir in the heavy cream, paprika, and a pinch of cayenne pepper if you like a little heat. Let the sauce simmer gently until it thickens, about 5-6 minutes. Finish by stirring in lemon juice and fresh parsley, then taste and adjust with salt and pepper as needed.
5. Combine and Serve:
Return the shrimp to the sauce just to warm through for 1-2 minutes. Plate the filet mignon steaks and spoon shrimp on top. Ladle the rich lobster cream sauce over the steak and shrimp, then garnish with extra chopped parsley or fresh herbs like thyme.
6. Optional Serving Suggestions:
Serve with buttery mashed potatoes, roasted vegetables, or a simple green salad to balance the richness and create a full, satisfying meal.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just make sure to thaw them fully in the fridge overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the pan.
How Do I Know When the Filet Mignon is Cooked Perfectly?
For medium-rare, aim for an internal temperature of about 130°F (54°C). Use a meat thermometer inserted into the thickest part. Remember to rest the steaks after cooking to let the juices redistribute.
Can I Make the Lobster Cream Sauce Ahead of Time?
Absolutely! Prepare the sauce in advance and store it in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally. Add a splash of cream or broth if it thickens too much.
What Should I Serve with This Dish?
Buttery mashed potatoes, roasted veggies, or a fresh green salad all complement the rich sauce and tender steak really well. Choose simple side dishes that soak up the creamy sauce perfectly.