Description
This elegant Decadent Filet Mignon with Shrimp and Lobster Cream Sauce combines the tender, juicy filet mignon steaks with a luxurious seafood cream sauce made from shrimp, lobster, and rich heavy cream. Perfect for an impressive dinner, this recipe offers a delightful pairing of surf and turf with simple seasoning and a creamy, flavorful sauce that enhances every bite.
Ingredients
Scale
Steak
- 2 pieces Filet Mignon Steaks (Select a high-quality cut for the best tenderness and flavor)
- Salt, to taste (Enhances the natural flavors)
- Freshly ground Pepper, to taste (Adds warmth and spice)
- 2 tbsp Butter (Used to sear the steaks)
Seafood Cream Sauce
- 8 oz Shrimp (Fresh or thawed frozen, peeled and deveined)
- 4 oz Cooked Lobster Meat (Thawed if frozen)
- 1 cup Heavy Cream (Essential for a rich sauce)
- 2 cloves Garlic (Minced for best flavor)
- Salt, to taste (For seasoning the sauce)
- Pepper, to taste (For seasoning the sauce)
- 2 tbsp Fresh Parsley (Chopped, for garnish; can substitute with chives)
Instructions
- Season the Steaks: Generously season the filet mignon steaks on all sides with salt and freshly ground pepper. Let them rest at room temperature for about 15 minutes to ensure even cooking.
- Sear the Steaks: Heat a skillet over medium heat and melt the butter. Place the steaks in the skillet and sear for 4-5 minutes on each side, aiming for medium-rare doneness. Adjust time based on thickness if needed.
- Rest the Steaks: Remove the steaks from the skillet and cover loosely with foil. Let them rest for a few minutes to allow the juices to redistribute, keeping the meat tender and juicy.
- Sauté Garlic: In the same skillet with residual butter and steak drippings, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Seafood: Add the shrimp and cooked lobster meat to the skillet. Cook for 2-3 minutes, until the shrimp turn pink and opaque and all seafood is heated through.
- Prepare Cream Sauce: Pour in the heavy cream and stir to combine with the seafood and garlic. Simmer gently for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Plate the rested filet mignon steaks and generously spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- Allow the steaks to rest after seasoning to ensure even cooking temperature.
- Use fresh or thawed shrimp for best texture in the sauce.
- Do not overcook the filet mignon to maintain tenderness; medium-rare is ideal.
- The leftover butter and steak juices add extra flavor to the seafood sauce, so avoid wiping the skillet clean between steps.
- Garnish with fresh parsley or chives for a pop of color and freshness.
- This recipe pairs well with roasted vegetables or a simple green salad.
