Filet Mignon with Shrimp and Lobster Cream Sauce

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Few dishes speak the language of indulgence quite like Filet Mignon with Shrimp and Lobster Cream Sauce. A feast for the senses, this restaurant-worthy meal combines the buttery tenderness of filet mignon with the succulent richness of shrimp, all bathed in a dreamy lobster cream sauce that could win hearts at first bite.

Whether you’re planning a romantic dinner, celebrating a special occasion, or just craving a decadent surf and turf at home, this recipe is your ticket to elevating any evening. From the seared perfection of the beef to the velvety sauce flecked with herbs and bacon, every component is crafted to impress.

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Why You’ll Love This Filet Mignon with Shrimp and Lobster Cream Sauce

This dish offers that perfect balance of savory richness and elegant presentation. The contrast between the charred crust of the steak and the creamy seafood topping creates a gourmet experience that feels like a night out, right in your kitchen. The cream sauce alone is so flavorful you’ll want to put it on everything—seriously.

Plus, it’s surprisingly straightforward to make. With quality ingredients and a little attention to technique, you’ll be plating up a five-star meal without the stress.

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What Kind of Steak and Seafood Should I Use?

For the best result, opt for center-cut filet mignon—it’s the most tender cut of beef and cooks beautifully to a juicy finish. When it comes to shrimp, large or jumbo shrimp work best. Make sure they’re peeled and deveined for easy eating.

The lobster element can be achieved by using lobster tail meat or claw meat. Fresh is ideal, but frozen (properly thawed) works well too. The key is to avoid overcooking the seafood, so it stays buttery and soft, complementing the tender filet perfectly.

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Ingredients for the Filet Mignon with Shrimp and Lobster Cream Sauce

Every ingredient in this recipe plays a specific role in building flavor and texture. Here’s what you’ll need:

• Filet Mignon: The centerpiece of the dish. Look for thick, center-cut filets for the most tender and juicy result.
• Shrimp: Adds a sweet, briny contrast to the steak. Jumbo or large shrimp work best.
• Lobster Meat: The heart of the cream sauce, providing a rich, luxurious taste. Tail or claw meat works perfectly.
• Heavy Cream: Creates the velvety base for the sauce, helping it cling to the steak and shrimp beautifully.
• Garlic and Shallots: Provide a savory foundation with depth and fragrance.
• Butter: Adds richness and helps sear both the steak and seafood to golden perfection.
• White Wine: Deglazes the pan and adds a touch of acidity to balance the richness.
• Parmesan Cheese: Offers nutty, salty notes to enrich the cream sauce.
• Fresh Herbs (Parsley, Thyme): Brighten up the dish and bring aromatic complexity.
• Cooked Bacon Bits: For smoky crunch that complements the creamy sauce.
• Salt and Cracked Black Pepper: Essential for seasoning and enhancing the natural flavors.

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How To Make the Filet Mignon with Shrimp and Lobster Cream Sauce

Step 1: Sear the Filet Mignon

Season the filets generously with salt and cracked pepper. In a hot cast-iron skillet, sear each side in butter until a golden crust forms, about 3-4 minutes per side. Transfer to the oven to finish cooking to your preferred doneness (135°F for medium-rare).

Step 2: Prepare the Shrimp

In the same skillet, add more butter and quickly sear the shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.

Step 3: Build the Flavor Base

Reduce heat and sauté the garlic and shallots in the skillet until fragrant. Deglaze with white wine, scraping up any browned bits for maximum flavor.

Step 4: Make the Lobster Cream Sauce

Add heavy cream and bring to a gentle simmer. Stir in lobster meat, parmesan cheese, herbs, and bacon. Let it thicken slightly. Season with salt and pepper to taste.

Step 5: Assemble the Dish

Place the filet mignon on a plate, top with shrimp, and generously spoon the lobster cream sauce over everything. Garnish with fresh herbs and serve immediately.

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How to Serve and Store Filet Mignon with Shrimp and Lobster Cream Sauce

This luxurious surf and turf meal is best served hot, plated beautifully with the filet mignon at the base, shrimp elegantly arranged on top, and a generous drizzle of the lobster cream sauce cascading down. It makes a stunning main course for date nights, holidays, or gourmet dinners at home.

This recipe yields 2 to 4 servings depending on portion size. For smaller appetites, one filet mignon can be halved and shared alongside shrimp.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to maintain the integrity of the cream sauce and avoid overcooking the seafood.

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What to Serve With Filet Mignon with Shrimp and Lobster Cream Sauce?

Roasted Garlic Mashed Potatoes

Creamy and flavorful, they soak up the rich sauce and complement the steak beautifully.

Sautéed Asparagus with Lemon

A light and crisp side that balances the richness of the main dish.

Buttery Dinner Rolls

Perfect for mopping up every drop of that luxurious cream sauce.

Caesar Salad

Fresh, crunchy, and tangy—a refreshing contrast to the creamy main course.

Grilled Broccolini

Slightly charred and bitter greens add depth to the overall plate.

Truffle Fries

For a modern bistro-style touch, the umami of truffle plays nicely with both seafood and steak.

Garlic Parmesan Green Beans

These bright, snappy beans offer both texture and flavor without overpowering the dish.

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Frequently Asked Questions

Can I use a different cut of steak instead of filet mignon?
Yes, you can substitute with other tender cuts like ribeye or New York strip, but filet mignon is preferred for its buttery tenderness that pairs beautifully with the cream sauce.

Can I make the lobster cream sauce ahead of time?
Absolutely. You can prepare the sauce a day ahead and store it in the refrigerator. When ready to serve, reheat it gently over low heat while stirring to keep it smooth.

What kind of wine works best for the sauce?
A dry white wine like Sauvignon Blanc or Chardonnay works perfectly. It adds a subtle acidity and depth to the sauce without overpowering the other flavors.

Can I omit the bacon for a pescatarian version?
Yes, you can skip the bacon or replace it with sun-dried tomatoes for a smoky element without the meat.

Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as your ingredients, especially the wine and bacon, are labeled gluten-free.

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And let me know in the comments how yours turned out. Did you add extra shrimp or use scallops instead? Did you pair it with mashed potatoes or roasted veggies?
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Conclusion

Filet Mignon with Shrimp and Lobster Cream Sauce is the kind of dish that transforms a simple dinner into a celebration. With rich layers of flavor, elegant presentation, and a balance of surf and turf, it’s the perfect centerpiece for any special meal. Try it once, and it just might become your signature “wow” dish.

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