Filet Mignon with Shrimp & Lobster Cream Sauce! Okay, hands up if you’ve ever craved a fancy dinner that didn’t require a tux or a mortgage. You know the feeling – you want to whip up something impressive but without a mountain of dirty pots, too. That’s exactly where I found myself last month, right before inviting friends over.
This recipe totally delivers five-star restaurant vibes, but it’s simpler than you’d ever expect. Trust me, it’s as crowd-pleasing as easy chocolate sheet cake with creamy frosting or even how to make velvety malva pudding with creamy sauce if dessert’s your thing.
Table of Contents
Overview of the Dish
I gotta admit, the first time I made filet mignon with shrimp and lobster sauce, I felt like some celebrity chef on TV. Not the yelling type… more like the calm one who actually eats their food at the end. What I love is how the buttery-soft filet mignon just soaks up all that creamy lobster sauce magic, plus you get those juicy shrimp right on top. Honestly, there’s no struggle here – it’s total “wow” factor for pretty minimal fuss.
You’ll sear up a steak, whip together a decadent sauce in one skillet, then finish with the shrimp. It’s rich, but not crazy heavy, and you don’t need a culinary degree. (I make this with a glass of red in hand and a playlist blasting – it’s proof anyone can do “gourmet.”) Family or date night, it feels special without strict rules.
Key Ingredients for Steak mignon with Shrimp and Lobster Sauce
Let’s talk ingredients. There’s nothing worse than staring at an ingredient list that reads like a textbook (ugh, no thanks). For this one, keep it classic and simple. Top-notch filet mignon steaks are a must – trust me, don’t skimp there. For the sauce, pick up cooked lobster meat (frozen is fine) and a handful of fresh shrimp, peeled. You’ll also want heavy cream, a splash of white wine (nothing too fancy), good salted butter, garlic, salt, and black pepper. Fresh herbs never hurt. Even my picky uncle got into it.
Here, look at this quick comparison so you know what to grab and what can swap:
| Must-Have | Optional | Easy Substitute |
|---|---|---|
| Filet mignon steaks | Fresh herbs (parsley, chives) | Sirloin or ribeye (if needed) |
| Shrimp, peeled | Shallots | Extra garlic |
| Lobster meat (cooked) | White wine | Lemon juice or chicken broth |
| Heavy cream | Parmesan cheese | Half-and-half (less rich) |
Seriously, you don’t need the “fancy” stuff to make this one shine. I threw in parsley last time just ’cause I found some lurking in my crisper.
Preparation and Cooking Techniques
Look, I’m all about everyday cooking – nothing snobby here. First, let those steaks hit room temp for a bit. It’s super important for that perfect sear. Sprinkle some salt and pepper generously on both sides. Let ‘em hang out (honestly, this gives you time to do dishes or snack on cheese). Heat a heavy skillet till it’s screaming hot, then add butter. Sear filet mignon about 3-4 minutes per side for medium-rare, or a bit more if you like it past medium. They should get a nice brown crust.
Pull steaks out and let them rest. Do not skip this step. While steaks chill, toss the shrimp in the pan for about a minute per side. You barely need to cook ’em, just till pink.
For the sauce, swirl together garlic and butter, add lobster meat, then a little wine (watch for the sizzle!). Dump in the cream, let it bubble gently, thicken it up, and taste for seasoning. Pour the sauce over steaks, top with shrimp, and that’s it – dinner’s ready. Messy apron totally optional.
Serving Suggestions and Pairings Filet Mignon with Shrimp and Lobster Sauce
So, you’ve made this luxury feast… now what? Don’t stress about the sides. Here are some no-fail ideas:
- Roasted garlic mashed potatoes go with everything, especially this.
- I like crisp green beans or even asparagus, just to balance the richness.
- Toast up a rustic loaf of bread because you’ll want to mop up every drop of lobster sauce.
- For a high-roller vibe: pop open your favorite bottle of red or dry white.
By the way, this steak with shrimp and lobster sauce pairs like a dream with shrimp enchiladas with cheese sauce recipe if you want to lean into a seafood feast, or start with baked eggs with a cottage cheese for brunch. The combo’s honestly unstoppable.
Helpful Tips for Perfect Results Filet Mignon with Shrimp and Lobster Sauce
Here’s the thing: it’s super easy to turn this dinner into pure luxury if you pay attention to details. Pull your steaks a little under your preferred doneness ’cause they’ll cook a bit more while resting. Never put cold meat in the pan. Let your sauce simmer, not boil, or it might break (it still tastes good, but…).
If your shrimp are small, watch closely so they don’t get rubbery. I’ve forgotten before — lesson learned, don’t walk away from the stove! And if you’re out of lobster, you can get by with extra shrimp or even crab meat. Not quite classic, but let’s be real, still very tasty.
My buddy sent this after trying the recipe for his anniversary dinner:
“I’ve never cooked filet mignon before, let alone with seafood. This guide saved my dinner! It seriously tasted like we were at our favorite steakhouse, but way cheaper. Definitely making it again, maybe even for my in-laws next time!”
FAQs Filet Mignon with Shrimp and Lobster Sauce
Q: Can I use another cut instead of filet mignon?
A: Absolutely. Ribeye or sirloin both work great if you can’t find filet or want to save cash.
Q: Do I have to use lobster?
A: Nope! Shrimp alone does the trick, or swap with a little crab for a lighter spin.
Q: What’s the best wine for the sauce?
A: Just go with whatever white wine you’d actually drink. Nothing super sweet. Pinot grigio or sauv blanc is perfect.
Q: Can I prep any part ahead of time?
A: Easily. You can chop veggies and seafood ahead, but cook the steaks and sauce right before serving for best flavor.
Q: Will this recipe impress picky eaters?
A: In my experience – totally! Even the kids at my table asked for seconds, and they barely eat veggies.
Go On, Treat Yourself
So there you go – steak and shellfish perfection, straight from an ordinary kitchen. Don’t let the words “Luxury Dinner” scare you off! With good ingredients and a relaxed approach, your filet mignon with shrimp and lobster sauce can honestly taste like something out of a five-star bistro, no culinary training required. Need inspiration or more ideas? Check out this awesome walkthrough at Steak with Shrimp and Lobster Sauce – Yel’s Kitchen or this super handy filet mignon with shrimp and lobster cream recipe. Trust me, once you try this, you might find yourself hunting for any excuse to make it again. Go on – you got this!
Filet Mignon with Shrimp And Lobster Sauce Recipe
Equipment
- Cast iron skillet or heavy-bottomed pan
- Small saucepan
- Tongs
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
- Aluminum foil (optional, for resting steaks)
Ingredients
Main Ingredients
- 2 pieces Filet mignon steaks Top-notch quality recommended
- 1 cup Cooked lobster meat Frozen is fine
- 1/2 cup Heavy cream
- 1/4 cup White wine Choose a wine you would drink
- 1 tablespoon Salted butter
- 2 cloves Garlic Minced
- 2 pieces Peeled shrimp Fresh or frozen, peeled
- to taste Salt and black pepper For seasoning
Optional Ingredients
- as needed Fresh herbs (parsley, chives) For garnish
- to taste Parmesan cheese Optional for extra richness
Instructions
Preparation
- Bring the filet mignon steaks to room temperature for even cooking.
- Season both sides generously with salt and black pepper.
Cooking the Steak
- Heat a heavy skillet over high heat until hot.
- Add butter and sear the filet mignon for 3-4 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest.
Cooking the Shrimp
- In the same skillet, add the shrimp and cook for about 1 minute on each side until pink.
Making the Sauce
- In the same skillet, swirl together minced garlic and butter.
- Add cooked lobster meat and a splash of white wine, allowing it to sizzle.
- Stir in the heavy cream and let it gently bubble until thickened; season to taste.
Serving
- Pour the lobster sauce over the resting steaks, then top with the shrimp.
