Filet Mignon with Shrimp and Lobster Cream Sauce
Creamy, juicy, and decadently flavorful — this Filet Mignon with Shrimp and Lobster Cream Sauce is the kind of dinner that makes everyday meals feel like a celebration.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Meat Thermometer
Ingredients
Ingredients
- 4 pieces Filet mignon steaks About 6 ounces each, room temperature
- 1/2 pound Large shrimp Peeled and deveined
- 1/2 pound Lobster meat Chopped
- 2 tablespoons Olive oil For searing
- 1/4 cup Unsalted butter Divided if preferred, room temperature
- 4 cloves Garlic Minced
- 1 cup Heavy cream Full-fat for best texture
- 1/2 cup Chicken broth Low-sodium recommended
- 1/2 cup Grated Parmesan cheese Freshly grated for melt and flavor
- Salt To taste
- Pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
- Preheat your grill or skillet to high heat. A cast-iron skillet works best for a good sear.
- Pat the filet mignon steaks dry and season generously with salt and pepper on both sides.
- Add 2 tablespoons olive oil to the hot skillet or brush the grill grates lightly. Sear the steaks for 4–5 minutes per side for medium-rare (adjust time for thicker steaks or preferred doneness). Use a meat thermometer if unsure: 130°F for medium-rare, 140°F for medium. Remove steaks from heat and tent with foil to rest for at least 5 minutes.
- In a clean, large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp to a plate and set aside.
- In the same skillet, melt 1/4 cup butter over medium heat. Add the minced garlic and cook until fragrant, about 30–60 seconds — don’t let it brown.
- Add the chopped lobster meat to the skillet and cook just until heated through, about 2–3 minutes. If lobster is raw, cook until opaque and cooked through.
- Stir in the heavy cream and chicken broth, scraping any browned bits from the pan into the sauce. Bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese a little at a time, stirring until the sauce thickens and becomes silky, about 3–5 minutes. If the sauce becomes too thick, thin with a splash more chicken broth or cream. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet and stir to coat them evenly with the sauce. Warm through for a minute.
- Plate each rested filet mignon and spoon generous amounts of shrimp and lobster cream sauce over the steaks.
- Garnish with chopped fresh parsley and serve immediately while hot and saucy.
Notes
Use room-temperature steaks for even cooking. Don’t overcrowd the pan when searing. If your sauce separates, whisk in a teaspoon of cold butter off heat to bring it back together.