Filet Mignon with Shrimp and Lobster Cream Sauce

If you’re looking to impress someone special (or treat yourself to something truly luxurious), this Filet Mignon with Shrimp and Lobster Cream Sauce is the perfect recipe. It combines the best of both worlds: tender, juicy filet mignon and succulent shrimp, all smothered in a rich, velvety lobster cream sauce. It’s indulgent, restaurant-quality food—right in your own kitchen.

Perfect for Valentine’s Day, anniversary dinners, or holiday meals, this dish delivers bold flavor, luscious textures, and an elegant presentation that will leave everyone at the table speechless.

💛 Why You’ll Love This Recipe

✅ Combines premium steak and seafood in one dish

✅ The lobster cream sauce is rich, buttery, and luxurious

✅ Surprisingly easy to make at home

✅ Perfect for special occasions or celebratory meals

✅ Impresses guests and loved ones every single time!

🛒 Ingredients

For the Filet Mignon:

2 filet mignon steaks (6–8 oz each), 1½ inches thick

Salt and freshly ground black pepper, to taste

1 tbsp olive oil

1 tbsp butter

2 garlic cloves, smashed

1 sprig fresh rosemary or thyme (optional)

For the Shrimp:

6–8 large shrimp, peeled and deveined

½ tbsp olive oil

Salt & pepper, to taste

For the Lobster Cream Sauce:

1 cup heavy cream

½ cup cooked lobster meat (claw or tail), chopped

2 tbsp butter

1 garlic clove, minced

2 tbsp dry white wine or seafood stock

2 tbsp grated Parmesan cheese

Salt & white pepper, to taste

Fresh chopped parsley (optional garnish)

Lemon zest or juice (optional, for brightness)

Optional luxury upgrade: Add a pinch of saffron or drizzle with truffle oil.

🍳 Equipment You’ll Need

Cast iron skillet or heavy-bottomed pan

Medium saucepan (for the sauce)

Tongs

Meat thermometer (optional but helpful)

Sharp knife and cutting board

⏱️ Time & Servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2

Calories: ~850–950 per serving (varies by portion)

👨‍🍳 How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Step 1: Prep the Steaks

Remove the filet mignon from the fridge 30 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper.

Step 2: Sear the Filet Mignon

Heat olive oil in a cast iron skillet over medium-high heat until very hot.

Add the steaks and sear for 3–4 minutes per side until a golden crust forms.

Reduce heat to medium. Add butter, garlic, and rosemary or thyme. Tilt the pan and baste the steaks with the butter for an additional 1–2 minutes.

For medium-rare, remove steaks when the internal temperature hits 130°F. Let rest for 5–10 minutes.

Step 3: Cook the Shrimp

In the same skillet or a separate pan, heat olive oil over medium heat.

Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Season lightly with salt and pepper. Set aside.

Step 4: Make the Lobster Cream Sauce

In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute.

Pour in white wine and let it reduce by half.

Add heavy cream and stir. Simmer for 4–5 minutes, until the sauce starts to thicken slightly.

Stir in chopped lobster meat, Parmesan cheese, and season with salt, white pepper, and lemon zest or juice if using.

Let simmer on low for 2–3 more minutes until sauce is creamy and rich.

Step 5: Plate and Serve

Place the rested filet mignon steaks on plates. Top with shrimp, then drizzle generously with lobster cream sauce.

Garnish with chopped parsley or microgreens for an upscale finish.

🍽️ Serving Suggestions

Pair this luxurious main course with:

Garlic mashed potatoes or a creamy potato gratin

Roasted asparagus, green beans, or broccolini

Wild rice pilaf or risotto

Crispy sourdough bread or French baguette for dipping

Wine Pairing Tip: Serve with a chilled glass of Chardonnay, Champagne, or a bold red like Cabernet Sauvignon.

🧠 Tips for Steakhouse-Level Results

Let the filet come to room temp before searing—it cooks more evenly.

Use a thermometer for doneness:

Rare: 125°F

Medium-rare: 130–135°F

Medium: 140–145°F

Rest the steak after cooking to lock in juices.

Do not overcook the shrimp—they cook quickly and turn rubbery if left too long.

Add lobster to sauce at the end, so it stays tender and sweet.

🔁 Variations to Try

Surf & Turf Pasta

Slice the filet and toss everything with fettuccine or pappardelle for an indulgent pasta dish.

Cajun Cream Sauce

Add Cajun seasoning or Old Bay to the sauce for a spicy Southern twist.

Add Scallops

Pan-sear sea scallops and layer them in for an even more extravagant seafood mix.

❄️ Storage & Reheating

To Store:

Place leftovers in an airtight container in the fridge for up to 3 days.

To Reheat:

Gently warm steak in a skillet with butter or in a 275°F oven for 10 minutes.

Reheat sauce separately over low heat, stirring constantly.

Note: Cream sauces may separate—add a splash of cream and whisk to bring it back.

❤️ Final Thoughts

This Filet Mignon with Shrimp and Lobster Cream Sauce is more than a meal—it’s a statement. A bold, luxurious, and unforgettable experience on a plate. Whether you’re preparing it for a romantic night in, an anniversary celebration, or just want to indulge in restaurant-quality surf and turf at home, this recipe is a winner every time.

It’s rich, elegant, and guaranteed to impress—because sometimes, you deserve the best.

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Did you try it? Tag your photo with #SurfAndTurfLuxury and show off your steak-night masterpiece!

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