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
Scale
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.
