This Filet Mignon with Shrimp and Lobster Cream Sauce is a wonderful mix of tender, juicy steak paired with delicate shrimp and a rich, creamy sauce that feels like a special treat. The flavors come together in a way that is both satisfying and elegant without being too complicated.
I love making this dish when I want to impress guests or just enjoy something a bit fancier at home. The creamy lobster sauce adds such a lovely touch, turning the steak and shrimp into a meal that feels luxurious, but really, it’s pretty simple to prepare. I always take my time cooking the filet just right so it stays nice and tender.
One of my favorite ways to serve this is over a bed of buttery mashed potatoes or alongside roasted vegetables. It makes the whole meal feel complete and comforting. Whenever I cook this recipe, it brings back memories of cozy dinners and good times, making it a go-to for special occasions or whenever I want to treat myself.
Key Ingredients & Substitutions
- Filet Mignon
- This is the star of the dish, prized for its tenderness and mild flavor. Choose steaks about 1.5 to 2 inches thick for best results. If you can’t find filet mignon, tender cuts like sirloin or ribeye work well too.
- Shrimp
- Large shrimp add a sweet, briny contrast. Fresh is best, but frozen shrimp thawed properly are a great substitute. Use peeled and deveined shrimp to save prep time.
- Lobster Stock & Meat
- These give the sauce a rich seafood flavor. If lobster stock isn’t available, use seafood broth or a high-quality bouillon as a substitute. The lobster meat is optional, but it enhances the lobster taste.
- Shallots & White Wine
- Shallots bring a subtle onion flavor without overpowering, and white wine adds acidity for balance. If you prefer to skip wine, replace it with a splash of lemon juice or white grape juice.
- Heavy Cream
- Makes the sauce silky and rich. For a lighter option, try half-and-half or coconut cream, though the texture may be slightly different.
How Can You Perfectly Sear Filet Mignon and Keep It Tender?
Getting a good sear while keeping the meat tender can be tricky but rewarding. Follow these tips:
- Pat the steaks dry before seasoning—this ensures a nice crust.
- Use a heavy skillet and preheat it well before adding steak to get a strong sear.
- Sear each side for 3-4 minutes on medium-high heat for medium-rare; adjust time for your preferred doneness.
- Add butter near the end and spoon it over the steak (basting) for extra flavor and moisture.
- Let the steak rest covered loosely with foil for 5 minutes after cooking to let juices redistribute.
These steps help you get a flavorful crust while keeping the inside juicy and tender every time.
Equipment You’ll Need
- Heavy skillet or cast-iron pan – great for searing the filet and getting a nice crust.
- Tongs – help you flip the steak and shrimp easily without piercing the meat.
- Small saucepan – perfect for making the lobster cream sauce separately if you prefer.
- Sharp knife and cutting board – to chop shallots and lobster meat cleanly and safely.
- Plate and foil – to rest the steaks, which keeps them juicy and tender.
Flavor Variations & Add-Ins
- Swap shrimp for scallops for a sweeter, firmer seafood option that pairs well with lobster sauce.
- Use crab meat instead of lobster to make a lighter, still tasty cream sauce.
- Add garlic or fresh thyme to the sauce for extra flavor depth and a herbaceous note.
- Mix in sautéed mushrooms to the sauce for an earthy element that complements the steak and seafood.
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients You’ll Need:
For the Steak & Shrimp:
- 2 (6 oz) filet mignon steaks, about 1.5 to 2 inches thick
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 8 large shrimp, peeled and deveined
- 1 tsp paprika
For the Lobster Cream Sauce:
- 1/4 cup shallots, finely chopped
- 1/4 cup dry white wine
- 1/2 cup lobster stock or shell broth (or seafood stock)
- 1/2 cup heavy cream
- 2 tbsp lobster meat, chopped (optional)
- 1 tbsp fresh lemon juice
- 1/2 tsp cayenne pepper or crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish, including time to sear the steaks, cook the shrimp, and make the lobster cream sauce. It’s a quick yet elegant dish perfect for a special meal.
Step-by-Step Instructions:
1. Prepare and Sear the Filet Mignons:
Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper. Heat olive oil in a heavy skillet over medium-high heat until hot. Add the steaks and cook each side for 3-4 minutes for medium-rare, or adjust time to your liking. Add butter near the end and baste the steaks with it. Remove the steaks from the pan and cover loosely with foil to rest.
2. Cook the Shrimp:
In the same skillet, add the shrimp and sprinkle with paprika, salt, and pepper. Cook for about 2 minutes on each side until they turn pink and opaque. Remove shrimp and keep them warm.
3. Make the Lobster Cream Sauce:
Add chopped shallots to the skillet and sauté until translucent (about 2 minutes). Pour in white wine and let it reduce by half over medium heat. Add lobster stock and simmer for a few minutes until slightly reduced. Stir in heavy cream and lobster meat if using, then simmer gently until the sauce thickens slightly (about 3-5 minutes). Add lemon juice and season with salt, pepper, and optional cayenne or crushed red pepper flakes.
4. Combine and Serve:
Return shrimp to the sauce to warm through. Place the rested filet mignons on plates, spoon the lobster cream sauce over the steaks, and arrange the shrimp on top. Garnish with fresh parsley and serve immediately, perhaps with mashed potatoes or roasted vegetables.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely in the refrigerator overnight or by placing them in a sealed bag in cold water. Pat them dry before cooking to avoid excess moisture in the pan.
How Should I Store Leftovers?
Store any leftover steak, shrimp, and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to preserve the cream sauce’s texture.
Can I Substitute the Lobster Stock?
Absolutely! If lobster stock isn’t available, you can use seafood stock, shrimp stock, or a high-quality seafood bouillon. This will still give the sauce a lovely ocean flavor.
Is It Okay to Make the Sauce Ahead of Time?
Yes, you can prepare the lobster cream sauce up to a day in advance. Reheat it gently on the stove before adding the shrimp and serving with the filet mignon for best flavor.