Elegant Filet Mignon with Shrimp and Lobster Cream Sauce for a Surf-and-Turf Dinner
Nothing compares to a perfectly grilled filet mignon that is exquisitely caramelized on the exterior and buttery delicate on the inside. This meal adds authentic restaurant grandeur to your home with its succulent shrimp and velvety lobster cream sauce.
The dish, which calls for only basic methods and fresh ingredients, is surprisingly doable despite its upscale appearance. The rich flavor of the sauce, which perfectly pairs with the steak, is created by combining lobster, cream, garlic, white wine, and herbs.
Ingredients:
For the Filet Mignon:
4 filet mignon steaks (6–8 oz each, about 1½–2 inches thick)
1½ tsp salt
1 tsp black pepper
1 tbsp olive oil
2 tbsp butter
3 garlic cloves (smashed)
2–3 fresh thyme sprigs or rosemary sprigs
For the Shrimp:
8–12 large shrimp, peeled & deveined
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tbsp butter
For the Lobster Cream Sauce:
1 tbsp butter
1 tbsp olive oil
2 garlic cloves (minced)
1 small shallot (finely chopped)
½ cup lobster meat (cooked; fresh or frozen) – chopped
½ cup white wine (or chicken broth)
1 cup heavy cream
½ cup seafood stock or chicken stock
¼ cup grated parmesan
½ tsp paprika
Salt & pepper to taste
1 tbsp chopped fresh parsley
1 tsp lemon juice (optional, for brightness)
Instructions – Step-by-Step:
1. Prepare the Filet Mignon:
Pat steaks dry with paper towel—this ensures a good sear.
Season generously with salt and pepper on all sides.
Heat a cast-iron pan over high heat. Add olive oil.
When the pan is very hot, place steaks in the skillet.
Sear 2–3 minutes per side until deep golden brown.
Add butter, garlic, and thyme. Tilt the pan and spoon the melted butter over the steaks (basting).
Transfer steaks to a 400°F (200°C) oven for:
Rare: 4–5 minutes
Medium-Rare: 6–7 minutes
Medium: 8–9 minutes
Remove from oven and rest the steaks for 8 minutes to keep the juices inside.
2. Cook the Shrimp:
Season shrimp with salt, pepper, and paprika.
In the same skillet, add ½ tbsp butter.
Cook shrimp 1–2 minutes per side until pink and opaque.
Remove and set aside.
3. Make the Lobster Cream Sauce:
In the same pan, melt 1 tbsp butter and add olive oil.
Sauté minced garlic and shallots until soft and fragrant.
Add chopped lobster meat and cook for 1 minute.
Add white wine to deglaze the pan. Cook 2–3 minutes until reduced by half.
Pour in heavy cream and seafood stock. Stir gently.
Add parmesan and paprika. Simmer 4–6 minutes until the sauce thickens.
Season with salt, pepper, and optional lemon juice.
Stir in fresh parsley for color and freshness.
4. Assemble the Dish:
Place filet mignon on a plate.
Top each steak with 2–3 shrimp.
Drizzle generous amounts of lobster cream sauce over everything.
Garnish with extra parsley or a small lemon twist.
Pro Tips:
Use a very hot pan for the steak to achieve a restaurant-style crust.
Do not overcook the filet; medium-rare gives the best tenderness.
Reduce the wine fully—this intensifies flavor and prevents a harsh taste.
Pat the shrimp dry to help them sear instead of steaming.
For richer flavor, add a splash of cognac or brandy to the sauce before adding cream.
If the sauce becomes too thick, thin it with a little stock.
Variations:
Filet Mignon with Crab Cream Sauce
Replace lobster with lump crab for a classic “Oscar style.”
Spicy Cajun Surf & Turf
Add ½–1 tsp Cajun seasoning to the shrimp and sauce.
Garlic Herb Butter Version
Skip the sauce and top the filet with garlic butter + grilled shrimp.
Lobster Tail Upgrade
Serve with a broiled lobster tail instead of chopped lobster meat for a premium presentation.
Nutrition Facts:
Calories: 690, Protein: 50g, Fat: 48g, Carbohydrates: 6g, Fiber: 0g, Sugar: 2g, Sodium: 880mg
Concluding Remarks:
Gourmet surf and turf is delivered to your table with this Filet Mignon with Shrimp & Lobster Cream Sauce. The juicy meat and thick, creamy seafood sauce make for a memorable evening. This dish is always impressive, whether you’re making it for a celebration or just for yourself.