If you’re craving a meal that feels like a celebration in every bite, the Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe is here to impress. This dish combines the melt-in-your-mouth tenderness of filet mignon with a luscious, silky cream sauce loaded with succulent shrimp and sweet lobster meat. The way the rich seafood cream sauce complements the perfectly seared steak creates an unforgettable dining experience that’s surprisingly easy to make for a special night in or an elegant dinner for two.
Ingredients You’ll Need
These ingredients are straightforward yet essential for nailing the perfect harmony of flavors and textures in this recipe. From the high-quality filet mignon to the freshness of the seafood and the richness of the cream, each component plays a key role in delivering that luxurious taste and pleasing presentation.
- 2 pieces Filet Mignon Steaks: Choose a high-quality cut for tenderness and robust flavor.
- Salt to taste: Enhances the natural flavors of both the steak and seafood.
- Freshly ground Pepper to taste: Adds warmth and depth to seasoning.
- 8 oz Shrimp: Fresh or thawed frozen shrimp works beautifully for this sauce.
- 4 oz Lobster Meat: Use cooked lobster; thaw if frozen for ease and sweetness.
- 1 cup Heavy Cream: The base for the rich, velvety sauce that ties it all together.
- 2 tbsp Butter: Ideal for searing the steaks to a gorgeous crust.
- 2 cloves Garlic, minced: Infuses the sauce with aromatic depth and flavor.
- 2 tbsp Fresh Parsley: Adds a fresh green pop of color and subtle herbaceous notes; chives can substitute if needed.
How to Make Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Step 1: Season the Steaks
Begin by seasoning your filet mignon steaks generously with salt and freshly ground pepper on all sides. This simple step is crucial because it enhances the natural flavor of the beef. Then, let the steaks rest at room temperature for about 15 minutes. This resting allows the seasoning to penetrate deeply and ensures more even cooking.
Step 2: Sear the Filet Mignon
Heat a skillet over medium heat and melt 2 tablespoons of butter until it sizzles gently. Add the steaks and sear them for about 4 to 5 minutes on each side to achieve that coveted medium-rare doneness. The butter will help form a gorgeous brown crust while keeping the inside tender and juicy.
Step 3: Rest the Steaks
Once cooked, transfer the steaks to a plate and cover loosely with foil to retain heat. Resting lets the juices redistribute through the meat, so when you cut into it later, every bite stays luscious and moist.
Step 4: Prepare the Shrimp and Lobster Cream Sauce
In the same skillet, add the minced garlic and sauté for about one minute until fragrant; be careful not to let it burn. Then, add the shrimp and lobster meat, cooking just until the shrimp turn pink and opaque—usually around 2 to 3 minutes. This brief cooking time preserves the tender, sweet flavor of both seafood elements.
Step 5: Create the Cream Sauce
Pour in the heavy cream and stir to combine all the lovely pan flavors. Let the sauce simmer gently for 3 to 5 minutes, stirring occasionally, until it thickens to a silky consistency. Taste and adjust seasoning with salt and pepper as needed to balance the richness perfectly.
Step 6: Serve It Up
Plate the rested filet mignon steaks and generously spoon the shrimp and lobster cream sauce over the top. Finally, sprinkle fresh parsley to brighten up the dish with color and freshness.
How to Serve Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
Garnishes
Fresh parsley works beautifully, lending a vibrant color contrast and subtle herbal lift amid the richness. If you want to mix it up, finely chopped chives or even a light lemon zest can add a fresh burst of flavor that complements the cream sauce expertly.
Side Dishes
This dish pairs wonderfully with classic sides like buttery mashed potatoes, roasted asparagus, or a simple garlic sautéed green bean. Each side should support the star components without overpowering the delicate flavors of the seafood cream and tender filet mignon.
Creative Ways to Present
For a truly memorable presentation, serve the steak on a heated plate to maintain warmth, then drizzle the cream sauce artistically with a spoon. Adding a few curled lobster tails on the side or a sprig of fresh herbs can elevate your plating from delicious to downright inspired.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe, store the steak and sauce separately in airtight containers in the refrigerator. This helps preserve the texture of the steak and the integrity of the cream sauce for up to 2 days.
Freezing
While the filet steak freezes well individually, the cream sauce with seafood doesn’t freeze as gracefully due to texture changes upon thawing. For best results, freeze cooked steak and prepare a fresh sauce when ready to serve again.
Reheating
To reheat, gently warm the steak in a low oven or skillet to avoid overcooking, and warm the cream sauce slowly on the stovetop over low heat, stirring frequently. This method helps retain the creamy texture and the wonderful flavors that make the Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe so extraordinary.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While filet mignon offers supreme tenderness, ribeye or strip steak can also be delicious choices. Just adjust the cooking time to match the cut thickness and desired doneness.
Is it necessary to use heavy cream for the sauce?
Heavy cream is preferred because it gives the sauce its signature richness and smooth texture. Substituting with milk or lighter cream may result in a thinner sauce without the same indulgent mouthfeel.
Can I prepare this dish for more than two servings?
Yes, simply multiply the ingredients accordingly. Just be mindful of cooking steaks in batches if your pan isn’t large enough to maintain a good sear.
How do I know when the filet mignon is cooked medium-rare?
Medium-rare filet mignon typically has an internal temperature of about 135°F (57°C). Using a meat thermometer is the easiest way to ensure perfect doneness without cutting into the steak.
What if I don’t have fresh lobster meat?
Pre-cooked frozen lobster meat works perfectly fine once thawed. Alternatively, high-quality canned lobster can be used in a pinch but try to find fresh or frozen for the best flavor and texture.
Final Thoughts
There’s just something so special about indulging in the Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe that makes any meal feel like a true occasion. Whether you’re treating yourself or impressing guests, this recipe’s luxurious flavors and approachable steps make it a winner every time. Give it a try—you won’t regret bringing this elegant dish to your table.
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Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This decadent Filet Mignon with Shrimp and Lobster Cream Sauce recipe combines tender, juicy filet mignon steaks with a luxurious seafood cream sauce made from shrimp, lobster meat, garlic, and heavy cream. Perfect for an indulgent dinner, this surf-and-turf dish showcases a rich blend of flavors and a creamy texture that complements the succulent steaks.
Ingredients
Steak
- 2 pieces Filet Mignon Steaks
- to taste Salt
- to taste Pepper
- 2 tbsp Butter
Seafood Cream Sauce
- 8 oz Shrimp (fresh or thawed frozen)
- 4 oz Cooked Lobster Meat (thawed if frozen)
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream
- to taste Salt
- to taste Pepper
- 2 tbsp Fresh Parsley (for garnish; can substitute with chives)
Instructions
- Season Steaks: Generously season the filet mignon steaks on all sides with salt and freshly ground pepper. Let them rest at room temperature for approximately 15 minutes to allow the seasoning to penetrate and the steaks to come to room temperature for even cooking.
- Sear 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 to achieve a medium-rare doneness, forming a browned crust while keeping the interior tender.
- Rest Steaks: Remove the steaks from the skillet and cover loosely with aluminum foil. Rest them for several minutes to let the juices redistribute, ensuring the meat stays juicy and tender.
- Sauté Garlic: In the same skillet used for the steaks, add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned, to build the base flavor for the cream sauce.
- Cook Seafood: Add the shrimp and cooked lobster meat to the skillet with the garlic. Cook for 2-3 minutes until the shrimp turn pink and opaque, indicating they are done, while warming the lobster through.
- Make Cream Sauce: Pour the heavy cream into the skillet and stir to combine with the seafood and garlic. Let the sauce simmer gently for 3-5 minutes until it thickens slightly. Season with salt and pepper to taste.
- Serve: Plate the rested filet mignon steaks and spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley or chives to add a fresh herbal note and visual appeal.
Notes
- Allowing the steaks to rest at room temperature before cooking ensures even doneness throughout.
- Using cooked lobster meat saves time and simplifies the recipe; freezing and thawing is fine if fresh is unavailable.
- Searing the steaks in butter adds rich flavor and a golden crust.
- Do not overcook the seafood in the cream sauce to prevent toughness; shrimp should just be opaque and pink.
- For a thicker sauce, simmer a little longer or add a small amount of cornstarch slurry if desired.
- Serving immediately after assembling allows best texture and temperature contrast between steak and sauce.
