This Filet Mignon with Shrimp and Lobster Cream Sauce is a delicious meal that sounds fancy but is easy to make at home. It’s great for special occasions or just a nice dinner with family.
Why Make This Recipe
You should make this recipe because it brings together tender steak, juicy shrimp, and rich lobster cream sauce. It’s a wonderful way to treat yourself or impress guests. Plus, it’s surprisingly simple to prepare!
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients:
- 4 filet mignon steaks
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound lobster meat, chopped
- 2 tablespoons olive oil
- 1/4 cup butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Preheat your grill or skillet to high heat.
- Season the filet mignon steaks with salt and pepper.
- Grill the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let rest.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the butter and garlic. Cook until fragrant, about 1 minute.
- Add the lobster meat and cook for 2-3 minutes, or until heated through.
- Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.
- Add the Parmesan cheese and cook until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Return the shrimp to the skillet, stirring to coat with the sauce.
- Serve the filet mignon topped with the shrimp and lobster cream sauce. Garnish with fresh parsley.
How to Serve Filet Mignon with Shrimp and Lobster Cream Sauce
Serve this dish on warm plates with extra parsley on top for a nice touch. It pairs wonderfully with a side of mashed potatoes or steamed vegetables.
How to Store
If you have leftovers, let the dish cool completely, then store in an airtight container in the fridge. It should be eaten within 2-3 days for the best taste.
Tips to Make Filet Mignon with Shrimp and Lobster Cream Sauce
- Let the steaks rest after grilling so they stay juicy.
- Use fresh lobster if possible; it makes the sauce taste better.
- Don’t overcook the shrimp; they cook quickly!
Variation
You can switch out the lobster for crab meat if you prefer. It will still taste great!
FAQs
Q: Can I use frozen shrimp and lobster for this recipe?
A: Yes, just make sure to thaw them before cooking.
Q: What wine goes well with this dish?
A: A nice Chardonnay pairs beautifully with the richness of the sauce.
Q: Can I make the cream sauce ahead of time?
A: Yes, but it’s best to keep it separate from the meat and reheat it gently.
Ingredients
- 4 filet mignon steaks
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound lobster meat, chopped
- 2 tablespoons olive oil
- 1/4 cup butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your grill or skillet to high heat.
- Season the filet mignon steaks with salt and pepper.
- Grill the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let rest.
- In a large skillet, heat olive oil over medium-high heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add butter and garlic. Cook until fragrant, about 1 minute.
- Add the lobster meat and cook for 2-3 minutes, or until heated through.
- Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.
- Add Parmesan cheese and cook until the sauce thickens, about 3-5 minutes. Season with salt and pepper.
- Return the shrimp to the skillet, stirring to coat with the sauce.
- Serve the filet mignon topped with the shrimp and lobster cream sauce. Garnish with fresh parsley.
Notes
For the best flavor, use fresh lobster if possible. Let the steaks rest after grilling to retain their juices. Serve with mashed potatoes or steamed vegetables for a complete meal.