Filet Mignon with Shrimp and Lobster Cream Sauce is a delightful dish that brings together tender, juicy beef with succulent shrimp, all wrapped in a rich and creamy lobster sauce. The combination of flavors and textures makes every bite feel special and a little luxurious, but it’s surprisingly simple to make at home.
I love making this dish when I want to treat myself or impress guests without spending hours in the kitchen. The filet mignon cooks quickly and stays tender, while the shrimp add a nice touch of seafood sweetness. The lobster cream sauce ties everything together with its velvety, buttery flavor that’s just the right amount of indulgent without being too heavy.
My favorite way to serve this is with some steamed veggies or a fresh green salad on the side, so the rich sauce really shines. Plus, it’s fun to watch friends and family enjoy their plates and ask for seconds! This dish feels like a celebration on a plate, perfect for those moments when you want to enjoy something delicious and a little extra special.
Key Ingredients & Substitutions
Filet Mignon: This cut is tender and mild in flavor. If you want a budget-friendly option, try beef tenderloin or sirloin steaks—they’re a bit firmer but still delicious.
Shrimp: Large shrimp work best here for size and texture. You can swap with scallops or lobster meat to keep that seafood feel in your cream sauce.
Lobster Stock: If you can’t find lobster stock, fish stock or even chicken broth is a good substitute. Homemade or store-bought both work fine for the sauce base.
White Wine: A dry white wine adds acidity and depth. Try Sauvignon Blanc or Pinot Grigio. If avoiding alcohol, use a splash of white grape juice with a little lemon juice instead.
Herbs: Fresh parsley, chives, and rosemary add bright, fresh notes. Dried herbs can work, but use less as they’re more concentrated.
How Do You Make the Perfect Filet Mignon Steak?
Searing a filet mignon well is key to juicy, flavorful meat. Here’s how I like to do it:
- Pat steaks completely dry so you get a nice crust when seared.
- Season with plenty of salt and pepper just before cooking to enhance flavor.
- Heat your pan until very hot—oil should shimmer but not smoke.
- Sear each side for 3 to 4 minutes without moving the steak, creating that beautiful brown crust.
- Use a meat thermometer to check doneness—about 130°F for medium-rare.
- Rest steaks tented in foil for 5 minutes before serving to keep juices locked in.
This method delivers a tender and juicy filet with a flavorful crust every time!
Equipment You’ll Need
- Heavy skillet or cast-iron pan – great for searing steak evenly and getting a good crust.
- Tongs – help you flip the filet and shrimp without piercing the meat, keeping it juicy.
- Meat thermometer – ensures your filet is cooked perfectly to your preferred doneness.
- Small saucepan – perfect for making the lobster cream sauce without crowding your main pan.
- Whisk – helps blend the cream sauce smoothly and keeps it from lumping.
Flavor Variations & Add-Ins
- Swap shrimp with scallops for a sweeter, tender seafood option that complements the cream sauce well.
- Add a splash of brandy or cognac to the lobster cream sauce for a richer, slightly boozy flavor.
- Include sautéed mushrooms or spinach in the sauce to add earthy depth and a vegetable boost.
- Use smoked paprika or cayenne pepper in the sauce for a subtle smoky or spicy kick if you want more boldness.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce?
Ingredients You’ll Need:
For The Filet Mignon and Shrimp:
- 2 filet mignon steaks (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 8 large shrimp, peeled and deveined, tails on
- 2 tbsp unsalted butter
For The Lobster Cream Sauce:
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 1/2 cup dry white wine
- 1/2 cup lobster stock or fish stock
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh chives, chopped
For Garnish and Serving:
- Fresh rosemary sprig for garnish
- Optional: steamed green asparagus and cherry tomatoes
How Much Time Will You Need?
This delicious dish takes about 20 minutes of active cooking time. You’ll spend about 5 minutes preparing ingredients, then about 15 minutes cooking the steak, shrimp, and sauce. It’s quick enough for a special weeknight meal but fancy enough to impress at a dinner party. No long resting or chilling time required!
Step-by-Step Instructions:
1. Searing the Filet Mignon:
Pat the filet steaks dry with paper towels and season well with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear each side for 3-4 minutes for medium-rare, or longer to reach your preferred doneness. Remove steaks from the pan and keep warm, tented loosely with foil.
2. Cooking the Shrimp:
In the same skillet, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and cook for 2 minutes on each side or until pink and opaque. Remove shrimp and set aside.
3. Making the Lobster Cream Sauce:
Lower the heat to medium and add the remaining butter. Sauté the minced garlic and chopped shallots until fragrant and soft, about 2 minutes. Pour in the white wine and let it reduce by half, about 3-4 minutes. Add lobster or fish stock, simmering again until the liquid halves. Stir in heavy cream, lemon juice, and Dijon mustard, letting the sauce thicken for about 5 minutes while stirring. Finally, stir in fresh parsley and chives, then add the cooked shrimp back to warm gently. Taste and adjust salt and pepper as needed.
4. Serving Your Dish:
Place the filet mignon on warm plates. Spoon the shrimp and lobster cream sauce generously around and over the steaks. Garnish with a fresh rosemary sprig. Add steamed asparagus and cherry tomatoes on the side if you like, for a fresh and colorful touch.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely in the refrigerator overnight or in a sealed bag submerged in cold water. Pat them dry before cooking to avoid excess moisture in the pan.
How Should I Store Leftovers?
Store any leftover filet mignon and shrimp with sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to prevent the cream sauce from curdling.
Can I Substitute the Lobster Stock?
Definitely! If lobster stock isn’t available, fish stock or even chicken broth can be used as a tasty alternative. Just note the flavor will be slightly different but still delicious.
What’s the Best Way to Check Filet Mignon Doneness?
Use a meat thermometer to ensure perfect results—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let the steaks rest for about 5 minutes after cooking to retain juices.