Okay, so picture this: you want to make a meal that makes people go “WOW.” Not just a regular dinner, but something that feels totally fancy, like you should be wearing your best outfit just to eat it. That’s exactly what this Filet Mignon with Shrimp and Lobster Cream Sauce is all about! It’s my go-to whenever I want to feel a little extra, or for a special anniversary, birthday, or even just a Tuesday that needs some serious cheering up.

Honestly, when I first tried making something this seemingly complicated, I was a little intimidated. Filet *and* seafood *and* a fancy sauce? But trust me, this recipe is way more approachable than it looks. I’ve tinkered with it over the years, finding the best ways to get that perfectly seared steak, juicy shrimp, tender lobster (hello, decadence!), and a sauce that’s just… chef’s kiss. It’s all about understanding the ingredients and a few simple techniques, and you’ll be whipping up restaurant-quality meals at home in no time. Let’s dive in!

Why You’ll Love This Filet Mignon with Shrimp and Lobster Cream Sauce

Okay, so why THIS recipe? Because it’s pure indulgence, but it doesn’t require you to spend all day slaving in the kitchen! Seriously, you get:

Restaurant-Quality at Home: You’ll feel like a five-star chef, but it’s totally doable.
Surprisingly Quick: From start to finish, you’re looking at under an hour for this showstopper. Perfect for a special weeknight!
Decadent Flavor Bomb: The tender filet, the sweet shrimp and lobster, and that rich, velvety cream sauce? It’s a flavor combination that just sings.
Totally Impressive: Serving this up is guaranteed to get gasps (the good kind!).

Trust me, once you make this, you’ll be looking for excuses to make it again and again!

Ingredients for Filet Mignon with Shrimp and Lobster Cream Sauce

Alright, let’s talk about what you need to make this magic happen! The good news is, it’s mostly straightforward stuff you can find at your regular grocery store, maybe with a quick stop at the seafood counter. Here’s the lineup:

2 beautiful (around 6-8 ounce each) filet mignon steaks – gotta have good quality here for the best result!
About half a pound of large shrimp, make sure they’re peeled and deveined already to save you some time.
One (about 10 ounce) lobster tail – this is where the luxury comes in!
2 tablespoons of good, unsalted butter.
1 shallot, finely chopped up.
2 cloves of garlic, minced real nice and fine.
Half a cup of dry white wine (whatever you like to drink works!).
1 cup of heavy cream – gotta have that richness!
2 tablespoons of fresh parsley, chopped up.
Salt and black pepper, just to taste.
A little olive oil for searing.

That’s it! Simple list, incredible results.

Equipment Needed for Filet Mignon with Shrimp and Lobster Cream Sauce

You don’t need a ton of fancy gadgets for this, just a few basics you probably already have! You’ll definitely want a good **oven-safe skillet** – this is where your steaks get their beautiful sear and finish cooking in the oven. You’ll also need a **separate pan** for whipping up that glorious cream sauce. A pair of **tongs** is super handy for flipping those steaks without losing any precious juices, and a sharp **knife** for slicing at the end is a must. That’s pretty much it!

How to Make Filet Mignon with Shrimp and Lobster Cream Sauce

Alright, deep breaths! Making this incredible dish is broken down into two main parts: getting those gorgeous steaks just right, and then whipping up that absolutely dreamy seafood cream sauce. Honestly, once you see how easy it is, you’ll wonder why you didn’t try it sooner. Just follow along, and you’ll be sitting down to a seriously impressive meal in no time. Here’s the step-by-step:

First things first, let’s get that oven ready. Crank it up to 400°F (200°C).
Grab your beautiful filet mignons. Pat them *really* dry with paper towels. This is super important for getting a good sear! Then, season them generously with salt and black pepper on all sides. Don’t be shy!
Heat up a little olive oil in an oven-safe skillet over medium-high heat. You want it nice and hot but not smoking.
Carefully place your seasoned steaks in the hot skillet. Sear them for about 2-3 minutes per side until they’ve got a beautiful, deep brown crust. That crust is where the flavor’s at!
Now, carefully transfer that skillet (handle and all!) into your preheated oven. This is where they’ll finish cooking. For a perfect medium-rare, you’re looking at around 8-12 minutes, but this really depends on how thick your steaks are and how you like them cooked.
While the steaks are doing their thing in the oven, let’s get started on that glorious sauce! Melt your butter in a separate pan over medium heat.
Add your finely chopped shallot to the melted butter and cook, stirring occasionally, until it’s softened and smells amazing, about 2 minutes.
Toss in the minced garlic and cook for just another minute. Don’t let it burn!
Pour in the white wine and use a wooden spoon to scrape up any little brown bits from the bottom of the pan. Those bits add so much flavor! Bring it to a simmer and let it bubble away and reduce by about half.
Pour in the heavy cream and bring it back to a gentle simmer.
Add your peeled and deveined shrimp and the luscious lobster meat to the sauce. Cook, stirring gently, until the shrimp turn pink and opaque and the lobster is heated through, about 3-4 minutes. Don’t overcook the seafood!
Stir in the chopped fresh parsley and season the sauce with salt and pepper to taste. Give it a little taste and adjust if needed – maybe a pinch more salt?
Carefully take your steaks out of the oven (use oven mitts, that handle is HOT!). Let them rest on a cutting board for at least 5 minutes. This lets the juices redistribute, keeping them super tender.
Slice your rested steaks against the grain and serve them immediately, spooning that incredible shrimp and lobster cream sauce generously over the top. Enjoy!

Preparing the Filet Mignon with Shrimp and Lobster Cream Sauce

This first part is all about getting that perfect sear on your filet mignon. It’s easier than you think! Make sure your steaks are really dry – pat, pat, pat with paper towels! This is the secret to that beautiful brown crust you see at fancy steakhouses. Season them up good with salt and pepper. Get your oven-safe skillet nice and hot with a little oil, then sear each side for a couple of minutes. You want that deep color! Then, pop the whole pan in the oven to finish cooking. Time here is key – 8-12 minutes is a good starting point for medium-rare, but you know your oven best. You’re aiming for that tender, juicy interior.

Creating the Rich Lobster Cream Sauce

Now for the star of the show, that decadent sauce! Melt some butter in another pan and soften those shallots. Add the garlic for just a minute – you want the flavor, not burnt bits. Pour in the white wine and let it reduce; this concentrates the flavor beautifully. Then comes the heavy cream – bring it to a gentle simmer. Toss in your shrimp and lobster meat and cook just until the shrimp are pink and opaque. Don’t overdo it! Stir in the fresh parsley, season with salt and pepper, and you’ve got a sauce that’s pure liquid gold. It’s rich, creamy, and packed with delicious seafood flavor.

Tips for Perfect Filet Mignon with Shrimp and Lobster Cream Sauce

Okay, so you’ve got the basics down, but here are a few little tricks I’ve picked up that really take this Filet Mignon with Shrimp and Lobster Cream Sauce from great to absolutely *amazing*.

Rest that Steak! I know it’s tempting to slice right into that beautiful filet the second it comes out of the oven, but seriously, resist! Letting it rest for at least 5 minutes lets all those delicious juices redistribute throughout the meat instead of running out onto your cutting board. Trust me, your steak will be so much more tender and juicy.
Know Your Doneness: The cooking time for the steak in the oven is just a guideline. The best way to know if it’s done how *you* like it is to use a meat thermometer. For medium-rare, you’re looking for around 130-135°F (54-57°C). Practice makes perfect here!
Don’t Overcook the Seafood: Shrimp and lobster cook really fast! As soon as those shrimp turn pink and opaque, and the lobster is heated through, take it off the heat. Overcooked seafood gets tough, and we don’t want that in our beautiful sauce.
Ingredient Quality Matters: Since there aren’t a ton of ingredients, the quality of each one really shines through. Use good butter, fresh shrimp and lobster, and a nice cut of filet. It makes a difference, I promise!
Sauce Consistency: If your sauce seems too thin, you can let it simmer gently for a few extra minutes to thicken up slightly. If it’s too thick, add a tiny splash more cream or even a little water.

Follow these little tips, and you’ll nail this dish every single time!

Serving Suggestions for Your Filet Mignon with Shrimp and Lobster Cream Sauce

Okay, you’ve got this incredible Filet Mignon with Shrimp and Lobster Cream Sauce ready to go! Now, what to put alongside it? You want something that complements that richness. My absolute favorites are simple roasted asparagus (a little green is always nice!), or some creamy mashed potatoes to soak up every last drop of that amazing sauce. A crusty bread is also a winner for dipping! Keep it simple so the main dish really shines.

Frequently Asked Questions about Filet Mignon with Shrimp and Lobster Cream Sauce

Okay, so you might have a few questions buzzing around as you get ready to tackle this amazing Filet Mignon with Shrimp and Lobster Cream Sauce! Totally normal. Here are some of the things people ask me most often:

Q: Can I use frozen shrimp and lobster?
A: Absolutely! Just make sure they’re completely thawed before you add them to the sauce. Pat the shrimp dry too, so they don’t water down your beautiful sauce. Thawed seafood works perfectly fine here.

Q: How do I know when the steak is done to my liking?
A: The best way, truly, is with a meat thermometer. Insert it into the thickest part of the steak, away from the bone (if there was one!). For medium-rare filet mignon, you’re looking for 130-135°F (54-57°C). Remember, it will keep cooking a little bit as it rests, so pull it out a few degrees before your target temperature.

Q: Can I make the lobster cream sauce ahead of time?
A: You can make the base of the sauce (shallots, garlic, wine reduction, and cream) a little bit ahead, maybe a few hours. But I really recommend adding the shrimp and lobster right before serving. Seafood cooks so quickly, and it’s best when it’s super fresh and hasn’t been reheated. Just warm the sauce base gently, then add the seafood and cook until done.

Q: Do I have to use white wine?
A: The white wine adds a lovely acidity that cuts through the richness of the cream sauce. If you prefer not to use alcohol, you could try substituting with a little seafood broth or even a splash of chicken broth, but the flavor will be slightly different.

Hope these help you feel confident in the kitchen!

Estimated Nutritional Information

Just a heads-up! The nutritional info I’m providing here is an estimate. It can totally change depending on the exact ingredients you use, the brands you buy, and how much of that amazing sauce you spoon onto your plate (no judgment here!). It’s just a general guide, okay?

Share Your Experience

So, you’ve made the Filet Mignon with Shrimp and Lobster Cream Sauce? AMAZING! I’d absolutely LOVE to hear how it went for you. Did you nail the steak doneness? How did you like the sauce? Leave a comment below and let me know! You can also rate the recipe or share a pic of your masterpiece. Happy cooking!

Amazing Filet Mignon with Shrimp and 1 Decadent Sauce

Author: goforecipes.com
Total Time: 45 minutes
Yield: 2 servings 1x
Diet: Halal

Print Recipe

Description

Elevate your dining experience with Filet Mignon, succulent shrimp, and a rich lobster cream sauce. This dish is perfect for a special occasion.

Ingredients

Scale

2 (6-8 oz) filet mignon steaks
1/2 lb large shrimp, peeled and deveined
1 (10 oz) lobster tail
2 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
2 tbsp chopped fresh parsley
Salt and black pepper to taste
Olive oil

Instructions

Preheat oven to 400°F (200°C).
Pat steaks dry and season with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear steaks for 2-3 minutes per side until browned.
Transfer skillet to preheated oven and cook for 8-12 minutes for medium-rare, or to desired doneness.
While steaks cook, prepare the sauce. Melt butter in a separate pan over medium heat.
Add shallot and cook until softened, about 2 minutes.
Add garlic and cook for 1 minute more.
Pour in white wine and scrape up any brown bits from the bottom of the pan. Bring to a simmer and reduce by half.
Add heavy cream and bring to a gentle simmer.
Add shrimp and lobster meat (from cooked lobster tail) to the sauce. Кук until shrimp are pink and opaque, about 3-4 minutes.
Stir in parsley and season with salt and pepper.
Remove steaks from oven and let rest for 5 minutes.
Slice steaks and serve with the shrimp and lobster cream sauce.

Notes

Adjust cooking time for steaks based on thickness and desired doneness.
You can use pre-cooked lobster meat for convenience.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-seared, Oven-finished
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 3g
Sodium: 650mg
Fat: 55g
Saturated Fat: 25g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 55g
Cholesterol: 250mg

Keywords: filet mignon, shrimp, lobster cream sauce, steak, seafood, special occasion