Filet Mignon with Shrimp and Lobster Cream Sauce




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Introduction

Indulge in a luxurious dining experience with Filet Mignon with Shrimp and Lobster Cream Sauce. This upscale dish combines the tenderness of filet mignon steaks with the sweetness of shrimp and lobster, all topped with a rich and creamy sauce. It’s a perfect choice for a special occasion or a fancy homemade meal.

Why Make This Recipe

This recipe is a crowd-pleaser that brings together the surf and turf combo of steak and seafood, elevated by a decadent cream sauce. Impress your guests or treat yourself to a restaurant-quality dish without leaving the comfort of your home.

How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Ingredients:

  • 4 (6-ounce) filet mignon steaks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 4 ounces shrimp, peeled and deveined
  • 4 ounces lobster meat, chopped
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter

Directions:

  1. Season filet mignon steaks with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
  3. In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
  4. Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
  5. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
  6. Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
  7. Remove from heat, stir in butter until melted and incorporated.
  8. Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.

How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce

Serve the dish on a warm plate to keep the steak and sauce at the perfect temperature. Pair it with a side of roasted vegetables or mashed potatoes to complete the meal.

How to Store Filet Mignon with Shrimp and Lobster Cream Sauce

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to maintain the flavors and texture.

Tips to Make Filet Mignon with Shrimp and Lobster Cream Sauce

  • Ensure your filet mignon steaks are at room temperature before cooking for even doneness.
  • Use fresh seafood for the best flavor; frozen shrimp and lobster can be used but will give slightly different results.
  • Be careful not to overcook the shrimp and lobster to keep them tender and juicy.

Variation

For a twist, you can add a splash of brandy or cognac to the sauce for a boozy flavor. You can also incorporate chopped fresh herbs like parsley or chives for a pop of freshness.

FAQs

  1. Can I use frozen shrimp and lobster for this recipe? Yes, frozen seafood can be used, but fresh seafood will yield the best taste and texture.
  2. Can I substitute the heavy cream with a lighter option? You can use half-and-half or whole milk for a lighter sauce, but the consistency and richness will be different.
  3. How can I adjust the cooking time for the filet mignon steaks based on my preferred level of doneness? Cook the steaks for less time for rare and longer for well-done; use a meat thermometer to ensure they reach your desired temperature.

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